Brown Butter Banana Ice Cream
Creamy and rich brown butter banana ice cream flecked with vanilla bean seeds.
You know how people talk about having pregnancy brain? Well, I’m pretty sure I have an equally as debilitating condition known as ‘wedding brain.’
It causes you to do things like photograph entire recipes without a memory card in your camera (just happened a few days ago), and attempt to lick self-sealing envelopes (happened yesterday). I also forgot a close family member’s last name when I was editing our guest list this past weekend.
So, there’s that.
Oh yeah, and this is a little embarrassing, but you know those microfiber cloths that come with steam mops? Well, I had one hanging in my bathroom the other day and I accidentally almost put it on my head instead of a turbie twist.
Is this normal? Please tell me it is! I’m beginning to worry and I’m still more than six months out.
Thankfully, I still had some of this brown butter banana ice cream left in the freezer when both of these things happened. Ice cream is perfect for these situations.
And this particular ice cream is even more comforting.
This recipe is a twist on The Craft of Baking’s brown butter ice cream. Honestly, when I first glanced at the ingredient list, I was a little shell-shocked. An entire stick of butter? Not to mention egg yolks, heavy cream, and whole milk.
I’m all for rich desserts, but even this sounded a little over the top to me.
Though this ice cream is definitely rich–I can’t deny that–it is not nearly as decadent as it first appears. The brown butter is simply a flavoring agent, and used to help infuse the milk, cream, and sugar mixture with that signature nutty and caramelized flavor that it is so well known for.
After this mixture is refrigerated overnight, you simply strain out any of the cold, browned butter solids, and discard them. This infused milk mixture is the base for the ice cream custard.
I’m not gonna lie, I’m still a little saddened at the idea of throwing away perfectly good brown butter–so feel free to reserve them, melt them, and use them in some other way! [Brown butter banana bread for a friend?]
I mean, brown butter, creamy banana, vanilla bean seeds, ice cream. What’s not to like about this?
Brown Butter Banana Ice Cream
- ½ cup (4 oz; 115 g) unsalted butter
- ½ cup (120 mL) heavy cream
- 1½ cups (360 mL) whole milk
- ½ cup (100 g) granulated sugar
- 4 large egg yolks
- ½ whole vanilla bean scraped
- ¼ teaspoon Diamond Crystal kosher salt
- 2 ripe bananas mashed
- Prepare the Brown Butter: Place the butter in a small saucepan and cook over medium heat, stirring frequently, until butter is dark brown and very fragrant. It should have a caramelized, nutty smell. Immediately remove from the heat and allow the butter to cool for 5 to 10 minutes. Once slightly cooled, whisk in the heavy cream followed by the whole milk.
- Place the brown butter mixture in a large container, cover, and refrigerate and allow the mixture to infuse together overnight.
- In a large bowl, whisk together the egg yolks and ¼ cup (50 g) granulated sugar vigorously with a stiff whisk until pale yellow in color.
- Stir the chilled brown butter milk mixture with a spoon, scraping the bottom and sides of the container to dislodge any large chilled butter pieces. Strain the mixture through a fine-meshed sieve into a medium saucepan. Discard the solid butter pieces (or alternatively, reserve and use for another recipe). Add the remaining ¼ cup (50 g) granulated sugar and the scraped vanilla bean seeds to the strained mixture. Place over medium-high heat and bring to a full boil. Remove from the heat immmediately.
- Temper the egg yolk mixture with the hot milk mixture, whisking continuously with one hand while you pour with the other. Add the salt and mix well.
- Place the custard in a clean container and allow it to chill completely in the fridge. Once chilled, stir in the mashed bananas and refrigerate overnight, or minimum of 6 to 8 hours.
- Churn the ice cream mixture in an ice cream maker, according to the manufacturer instructions. Serve immediately (if you prefer a softer, froyo texture) or place in an airtight container and freeze for at least 2 to 3 hours to firm up. Cover the surface of the ice cream with plastic wrap to prevent ice crystals from forming.
35 Comments on “Brown Butter Banana Ice Cream”
Well I can’t even tell you how many names I misspelled on our wedding invitations, so there’s that. I’m voting it is DEFINITELY a real thing!
But so long as I can still remember to inhale this ice cream? I think all is okay in the world.
Oh god, haven’t gotten to the invitations just yet. I did mess up about 10 envelope’s worth of invitations for the Save the Dates though–I really thought there would be more though!
This sounds so freaking amazing! I need to be making more ice cream before summer is over!
Wow, this looks like THE MOST heavenly tasting ice cream on the planet! pinned!!
Thanks so much Averie!!! 🙂
Oh girl, I so remember feeling that way! You just have too much on your mind right now! This brown butter ice cream is a great way to cope though. Looks delicious!
Looks delicious Laura!! I don’t mind the richness at all. Ice cream is meant to be treat 😉 And that’s exactly what this looks like!!
Ugh. I have wedding brain too! Wedding planning can be so crazy!
YES and YES!
This sounds like a truly delightful combination of flavors! I don’t even have a big upcoming event like a wedding to blame my scatter-brained actions on….it’s all me, haha!
Honestly, it could just be me?! Haha!
I totally use a turbie twist too! Love it, and this beautiful recipe!
Haha!!! Thanks Lyndsay!
Oh. My. Sweet. Goodness. In my house we call butter “love.” When we say it is made with love, we mean it was made with butter. Any recipe with butter automatically moves to the top of my to-do list, especially ice cream. Have you tried flavors other than banana? I would love to experiment with brown butter ice cream as a base.
I totally agree with that saying! So true, butter makes the world go round. I haven’t tried this one with other flavors besides banana, but I think it would be great with any berries, peaches, and probably chocolate too! I think the trick is not to pick something so strong in flavor that it overpowers the brown butter flavor, and it is lost. Hope this helps!
Brown butter in ice cream?! I die. This looks amazing 🙂
Thanks, as always, Medha!
Ice cream fixes everything! Especially this one – whoa! Like a banana foster in ice cream form. I’m sold!
Oh yeah!!! Good call!
Brown butter and banana?! Ummmm YES!
That ice cream is amazing! I swear I can almost taste it through the screen 🙂
This is pretty much the ice cream of my dreams! I mean, bananas + brown butter. This would last about 5 minutes around me. Also, turbie twists are totally the best. How else are you supposed to shower without getting your hair wet?!
You use it as a shower cap? Never thought of that! I just use mine to make my hair dry faster AFTER the shower, haha!
Ok so I can’t even imagine how delicious this ice cream is! The brown butter is already life changing but with the banana in a creamy vehicle, I can’t even stand it!
Thanks so much Jocelyn!
Definitely normal. Wedding planning makes everyone CRAZY! And I agree, thank goodness there’s sweet treats like these to make it all better!
Thank YOU for telling me that. I can’t even imagine how bad it will be a month prior! Or a week prior–ahhh! I’m freaking out just thinking about it.
Um I love that you almost wore a mop as a hair twist! And yes, I totally remember wedding brain and know several people who currently have it. But if wedding brain is causing you to come up with creations like this ice cream, then I think it’s a VERY good thing!!
I’m the first of most of my close friends to get married, so I really had no clue (and my sisters didn’t relay this info, haha!) this happened. I feel so forgetful!! It’s nuts!
Well, I know nothing about wedding brain, but this ingredient list sure doesn’t scare me. No, more like I LOVE IT! This ice cream is just awesome!
I didn’t know it was a thing either! It’s nuts, I swear. Thanks so much Tieghan!
Ha! I feel you on the wedding brain. I’m just getting back to normal three weeks post wedding! Ice cream helps…especially with brown butter.
Jealous!! I’m definitely looking forward to the big day, but I must admit, I’m also looking forward to normal non-wedding planning life.
With that ingredient list…I mean, seriously this looks dangerously amazingly good! I use a turbie twist too. Love those things!
YES! So glad to hear I’m not alone in that! 🙂