The idea for this ice cream just popped into my head one day. Once it was there, it was hard to stop thinking about it. I even pushed back a chocolate ice cream to make this one, so that’s saying something! I wanted the flavors of my favorite sugar cookie recipe, given to be by my friend Shaye. Butter, vanilla and almond. The vanilla and almond flavors were easy, but I was worried about incorporating butter. I didn’t want it to be greasy or lumpy. Who wants to eat a chunk of butter in their ice cream? Well, some of you do love butter.
I know there are butter flavorings out there, and I did look at some. But Lori at The Burp! Blog chimed in on my Facebook discussion (thank goodness!) and told me not to worry. She and Eric had just done a Browned Butter Cinnamon Ice Cream. She said the texture was perfect and still had all of that buttery good flavor in it. Even better, because it was browned butter, and if you’ve never tried it that way, you’re missing out! So this recipe base is based on the method in their recipe. Thanks, Lori!
You don’t have to add sprinkles to this if you don’t want to. I wanted to pretty it up a bit and have it look a little like the famous Lofthouse sugar cookies. There were no multi-color sprinkles at the store, so I went with pretty in pink ones.
Browned Butter Sugar Cookie Ice Cream
Makes about 2 quarts
12 tbsp butter (Yes, twelve.)
1 - 1 1/4 cups sugar
1 tsp kosher salt
1/2 tsp vanilla powder (That’s what gives it tiny brown flecks. Optional-you can use extract instead.)
2 cups half and half (You'll add more later for a total of 3 1/2 cups.)
Approximately 1 1/2 cups half and half
1 cup heavy cream
1/2 tsp almond extract
a couple pinches fine sea salt
1/2 cup sprinkles
In a medium pan over medium heat, melt the butter. Keep an eye on it, and let it go until it starts to brown and smell nutty. Don't let it go too far and burn! When it's smelling good and nutty, add the sugar and salt. (*Start with 1 cup of sugar, you can always add a bit more later if it needs it.) Mix the salt and sugar in well, then carefully add 2 cups of half and half, stirring until sugar and salt dissolve.
Pour the hot liquid into a heat safe container and chill completely.
When you remove the chilled liquid from the fridge, carefully lift off the solids that have collected on the top. Don't discard this buttery goodness--it tastes incredible! Use it on muffins or scones or pancakes or something. So you've removed the solids, add enough half and half to bring it to 3 1/2 cups total--test it now to see if you need more sugar. If you think you do, add up to 1/4 cup more and stir until it's dissolved. Stir in the heavy cream, almond extract and sea salt.
Freeze according to your ice cream maker's instructions. In the last few seconds of churning, add the sprinkles and let them get completely stirred through. Transfer to an airtight container and freeze from a few hours to overnight so it can set up.
- This ice cream is scoopable right out of the freezer--no waiting or popping it in the microwave to soften it a bit.
- It’s buttery, slightly nutty, sprinkly, creamy and a tiny bit salty. Kids love it. Adults love it. It’s a win-win. It also makes pretty ice cream sandwiches, as you can see in the photos. I used some Duchy Originals Oaten Biscuits which aren’t sweet all, so they were a nice contrast to the ice cream.