Butter Ice Cream

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.