Brown Butter Ice Cream

8 tablespoons butter
2½ cups heavy cream
½ cup whole milk
6 egg yolks
1 cup light brown sugar
½ teaspoon salt
1 teaspoon pure vanilla extract
½ vanilla bean

Melt the butter in a frying pan and continue cooking it over low heat until the butter browns and small dark brown bits accumulate in the bottom of the pan, stirring regularly. Mix the cream, milk and vanilla extract in a medium heavy-bottomed saucepan. Using a paring knife, make a slit down the long side of the vanilla bean half, and open to reveal the seeds inside. Carefully scrape the seeds into the saucepan with your paring knife, then toss the empty pod into the saucepan as well. Bring cream mixture to a simmer.

In a stand mixer fitted with the whisk attachment, mix the egg yolks, brown sugar, and salt until fluffy. Whisk in the brown butter a little bit at a time; then slowly whisk in the cream mixture. Return the mixture to the sauce pan and cook over low heat until mixture thickens and forms a custard (it should coat the back of a wooden spoon). Pour mixture into a bowl and refrigerate until chilled (or overnight). Run custard through your ice cream maker according to your user’s manual. Remove to a freezer-safe container and freeze until hardened, 4 hours or more.

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