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In large chilled bowl, beat heavy cream until firm peaks form. Set aside.
In a separate bowl, whisk sweetened condensed milk, salt, and vanilla. Fold into the whipped cream and transfer to the refrigerator while preparing the brown butter.
In a small saucepan, melt down the butter over medium heat until the butter starts to bubble and brown. Reduce the heat to low and add the brown sugar, whisking until incorporated. Set aside and let cool slightly. Slowly pour the brown butter to the prepared ice cream batter stirring gently as you add.
Transfer the batter to a freezer container. Cover and let chill for at least 6 hours or overnight.