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Step 1
Prepare your ice cream maker, which can take up to 24 hours for proper freezing.
Step 2
In a medium saucepan, heat cream, sugar and salt over low heat. Whisk until sugar has dissolved. Remove from heat.
Step 3
Whisk egg yolks until they are mixed and lighten in color.
Step 4
Temper in egg yolks, meaning that you'll want to whisk together a small amount of warm cream mixture with eggs and then while vigorously whisking, slowly add cream to prevent clumping and cooking eggs.
Step 5
Add softened butter to the mixture, stir as best you can, but know that it will be largely clumpy. If you are using a low quality butter or just really want a BAM butter flavor, add butter extract.
Step 6
Pour mixture into the ice cream maker and churn for 30 minutes or until fully combined. The butter should blend into the mixture naturally.
Step 7
Spoon into an airtight container and place in the freezer to harden to ice cream consistency.
Step 8
If you've tried this recipe, come back and let us know how it was in the comments or ratings.