Step 1

In a mixing bowl place the (cooled) brown butter, egg yolks and brown sugar. Whisk well until combined and sugar has dissolved.

Step 2

Meanwhile, pour the milk and heavy cream into a heavy bottom sauce pan. Heat until just simmering, stirring often to avoid scorching.

Step 3

While whisking, carefully pour the hot milk/cream into the bowl with the eggs and brown butter. Transfer this to a new saucepan and heat on low to medium-low until thickened and coats the back of the spoon. About 10 minutes.

Step 4

Place a mesh strainer into a large bowl and pour the thickened ice cream base through to catch any impurities.

Step 5

Whisk in the vanilla and allow to cool slightly before covering and refridgerating for 4 hours to overnight.

Step 6

Once the brown butter ice cream base has chilled completely, following the manufacturers instructions, pour the ice cream base into the ice cream maker and churn until thick.

Step 7

Transfer the thickened ice cream into a freezer-safe container and freeze for 4 hours or overnight.

Step 8

Serve scoops in ice cream cones or into bowls.