Description
Creamy brown butter lemon ice cream blends nutty and citrus notes for a sophisticated dessert. Rich Mediterranean flavors combine delicate sweetness with tangy brightness. You’ll savor each luxurious spoonful.
Ingredients
Scale
- 2 cups (18 oz/510 g) heavy whipping cream, cold
- 1 can (14 oz/397 g) sweetened condensed milk
- ¼ cup (2 oz/57 g) salted butter, browned and cooled
- ¼ cup (2 oz/57 g) lemon juice, freshly-squeezed
- 1 tsp lemon zest
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- ¼ cup (1.8 oz/50 g) granulated sugar
- 2 tbsps (25 g) light brown sugar
- ¼ tsp cinnamon
- 3 tbsps (42 g) unsalted butter, softened or melted
- Tiny pinch fine sea salt (for lemon curd)
- Tiny pinch fine sea salt (for ice cream)
Instructions
- Lemon Curd Creation: Blend granulated sugar, eggs, lemon juice, lemon zest, unsalted butter, and salt in a nonstick saucepan over medium-low heat, whisking continuously until the mixture thickens and coats a wooden spoon.
- Curd Refinement: Strain the hot lemon curd through a fine-mesh sieve into a clean container, then allow to cool to room temperature.
- Brown Butter Transformation: Melt butter cubes in a light-colored saucepan, stirring consistently and scraping the bottom to achieve a rich amber hue without burning.
- Cream Preparation: Whip heavy cream in a stand mixer, progressing from medium to high speed until stiff peaks form, then blend in sweetened condensed milk, lemon juice, and salt.
- Flavor Infusion: Gently fold cinnamon, brown sugar, half of the lemon curd, and cooled brown butter into the whipped cream, creating a delicate marbled effect.
- Layering and Swirling: Pour half the ice cream base into a freezer-safe container, dot with remaining lemon curd and brown butter, then use a knife to create elegant swirls. Repeat the layering process.
- Freezing and Setting: Seal the container and refrigerate for a minimum of 8 hours, allowing flavors to meld and texture to solidify.
Notes
- Prevent Curdling: Continuously whisk the lemon curd mixture to avoid scrambling eggs and ensure a smooth, silky texture.
- Brown Butter Technique: Use a light-colored pan to easily monitor the browning process and prevent burning, which can create bitter flavors.
- Whipping Cream Precision: Achieve stiff peaks by gradually increasing mixer speed and watching for the right consistency to maintain volume.
- Swirling Strategy: Create gentle, random swirls when incorporating lemon curd and brown butter to achieve a beautiful, marbled appearance without overmixing.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks, Drinks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 400
- Sugar: 36 g
- Sodium: 160 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 90 mg