Brown Butter Ice Cream

In a large mixing bowl, whisk together the egg yolks, sugar, glucose, and a pinch of salt until the mixture is pale and slightly thickened.

In a saucepan over low heat, melt the butter slowly; once melted, add the egg powder and continue to cook, stirring constantly, until the butter turns a deep golden brown and releases a nutty aroma (about 5‑7 minutes).

Set a second saucepan with the milk and heat it over medium‑low heat until it is just warm (around 104°F), but do not let it boil.

Slowly pour the browned butter mixture into the egg‑yolk base while whisking continuously to combine the two emulsions without curdling.

Return the combined mixture to the saucepan with the warm milk, stirring constantly with a heat‑proof spatula.

Cook the custard over low to medium‑low heat, monitoring the temperature with an instant‑read thermometer; when it reaches 183°F (183°F) and coats the back of the spoon, remove it from the heat.

Immediately transfer the hot custard to an ice bath, stirring occasionally to cool it quickly and stop the cooking process.

Cover the custard and refrigerate for at least 8 hours or overnight until it is thoroughly chilled.

Once chilled, pour the custard into an ice‑cream maker and churn according to the manufacturer’s instructions (typically 20‑30 minutes) until it reaches a soft‑serve consistency.

Transfer the churned ice cream to a freezer‑safe container, smooth the top, and freeze for an additional 2‑3 hours to firm up before serving.