Salted Brown Butter

Name: Salted Brown Butter
Prep time: 20 min
Cook time: 1440 min
Total time: 1460 min
Yield: 4 pints
Cuisine: Frozen Dessert
Ingredients: 359 g Whole Milk; 131 g Heavy Cream; 55 g Brown Sugar; 20 g Dextrose; 27 g Skim Milk Powder; 30 g Browned Butter (cooled); 24 g Egg Yolk; 6 g Vanilla Bean Paste

Brown butter, brown sugar, flaky salt. The grown-up vanilla.

20 min prep · 24h freeze 4 pints medium

Browned butter folded into a vanilla base creates nutty, toffee depth without being too sweet. Flaky salt on top is non-negotiable.

Almost — small tweak

Close to target. A small adjustment will make it noticeably smoother.

⚠️ TWEAK

Fat

14.0%

target 10–16%

Sugar

17.2%

target 14–20%

MSNF

9.8%

target 8–11%

Total solids

42.1%

target 36–42%

PAC262.1 / 220–280

POD (sweetness)

151

target 140–190

Total mass

652 g

target 473 g = pint

Why

• Total solids 42.1% is above 42% — base will be gummy.

Fix it

→ Add 20 g water to lower total solids.

Ingredients

Scale to the number of pints you want — every gram scales with you.

pints

Whole Milk359 g
Heavy Cream131 g
Brown Sugar55 g
Dextrose20 g
Skim Milk Powder27 g
Browned Butter (cooled)30 g
Egg Yolk24 g
Vanilla Bean Paste6 g

Batch mass652 g

Method

1.Brown 30g butter in a small pan until it smells nutty and golden bits collect at the bottom. Cool but don't solidify.
2.Whisk yolks with sugars. Warm milk and cream, temper into yolks, return to pan, cook to 80°C.
3.Whisk in cooled brown butter (including bits) and vanilla.
4.Cool, pour into pint, freeze 24h, spin on Ice Cream. Finish each scoop with flaky salt.