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Glace au Beurre Noisette | The Best Ice Cream Ever

Course Dessert
Cuisine American, French
Keyword brown butter, custard, dessert, recipe
Cook Time 5 minutes
Total Time 12 hours 5 minutes
Servings 3 cups


  • 1 cup milk whole
  • 1/2 cup sugar
  • 2 each eggs large
  • 8 oz butter Plugra


  • Make Beurre Noisette. In a saucepan, melt butter over medium heat. Continue cooking it until the water evaporated and milk solids are dark brown. If using a kitchen thermometer, turn off the heat when butter reaches 275F/135C.
    Brown Butter
  • Place the saucepan in a cold water bath to cool down. I usually fill my kitchen sink with water 1-1.5" deep for this step.
  • Make Creme Anglaise. In a separate saucepan, whisk eggs, sugar, and milk. Place it over medium-low heat and cook continuously whisking until thick. If using a kitchen thermometer, turn off the heat when the mixture reaches 180F/82C and continue whisking until it stops steaming.
  • Use the same cold water bath to cool it down.
  • Transfer Creme Anglaise into a blender jar and add a small amount of Beurre Noisette. Secure lid and blend on low speed for ~50 sec. Continue adding the remainder of brown oil in a slow, steady stream through the opening of the plastic lid insert until nice and smooth (~20-30 sec).
  • In a large bowl, combine ice and cold water 1:1. Place a smaller bowl inside the ice bat, transfer the emulsion into it, and whisk it until cold (~40F) and thick (it'll take a few minutes).
  • Transfer the ice cream base into a closed container and refrigerate for at least 12 hours to stabilize.
  • If you portion and freeze the ice cream now, its flavor will be more intense, and it will melt slower. If you whip it first, then portion and freeze, you will incorporate more air into the ice cream to make its flavor milder, its texture softer. It'll melt easier.