Maple Brown Butter Walnut Ice Cream

Step 1

In a medium 10-inch skillet over medium-high heat, melt the butter, stirring occasionally and letting it cook for 3-4 minutes, until dark bits begin to form and the entire butter becomes fragrant and darker. Set aside and let cool completely.

Step 2

Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Place the chopped walnuts unto the baking sheet, ensuring that they are evenly spread out and toast them for 10 minutes, tossing them halfway to prevent browning on just one side.

Step 3

Remove from oven and let them cool completely.

Step 4

In the bowl of an electric mixer on medium-high speed, whip together the heavy cream and vanilla until peaks form, before reducing speed to medium-low and continue mixing until stiff peaks form.

Step 5

In a bowl, stir together the sweetened condensed milk, cooled brown butter, toasted walnuts, sea salt, and maple syrup, until fully combined.

Step 6

Now, fold in the sweetened condensed milk mixture into the whipped cream and immediately pour everything into a 9x5 loaf pan (or small metal bowl) and freeze for 6 hours or overnight.

Step 7

To serve, remove from the freezer and let it sit at room temperature for a couple of minutes to help it soften slightly before scooping. Enjoy.

Step 8

Bon Appetit!