Brown Butter Ice Cream – We Heart Local BC

Brown Butter Ice Cream

Brown Butter Ice Cream

Executive Chef Hamid Salimian, Metropolitan Hotel, Vancouver


  • 500g, 18% or 33% Cream
  • 500g, 2% or 3.25% Milk
  • 2 Vanilla Beans
  • 336g Maple Syrup
  • 13 egg yolks only Eggs
  • Pinch Salt
  • 1lb Butter
  • 1 Cinnamon Stick
  • 10g Milk Powder
  • maker Ice Cream


  1. Brown butter very slowly with milk powder till it is golden in color
  2. Add syrup and cream and milk
  3. Add Vanilla bean
  4. Place everything in a one heat resistance container and chill
  5. Let the mixture stay in the fridge over night
  6. Next day separate the fat from liquid/ strain the liquid through strainer
  7. Keep the fat for cooking or making muffins later
  8. Make an anglaise with flavored liquid, make sure it is reaches 83°C
  9. Use the direction of your ice cream maker and enjoy the brown butter ice cream.

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