Brown Butter Ice Cream

Brown Butter Ice Cream

Ingredients

115g Kerrygold butter

7 tablespoons dry milk powder

1/4 tsp salt

1 tablespoon vanilla bean paste

1 litre whipping cream

385g sweetened condensed milk

Method

In a saucepan, add the butter and milk powder. Allow to melt, stirring with a spatula to prevent burning.

Leave to simmer on medium heat for 3 to 5 minutes, stirring now and then, until (when you push foam aside) you see little golden-brown bits. Immediately pour the butter and the toasted milk powder bits into a bowl.

Mix in the vanilla bean paste and set aside to cool slightly.

In a separate bowl, whip the cream and condensed milk till soft peaks form. Add the brown butter mixture to the whipped cream. Fold until combined.

Transfer the mixture to a loaf tin. Cover and freeze overnight. Scoop and serve. Top with chocolate ganache and flakey sea salt and enjoy!