Brown Butter Gelato

This decadent gelato features the warm, nutty flavor of brown butter, making it a perfect dessert for any occasion. Serve it on its own or alongside your favorite desserts!

Ingredients

• 1/2 cup unsalted butter
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 4 large egg yolks
• 1 teaspoon vanilla extract

Cooking Instructions

1. Brown the Butter:

   • In a medium saucepan, melt the unsalted butter over medium heat. Continue cooking, stirring frequently, until the butter turns a golden brown color and develops a nutty aroma (about 5-7 minutes). Be careful not to burn it. Remove the pan from heat and let it cool slightly.

2. Heat the Milk and Cream:

   • In another saucepan, combine the whole milk, heavy cream, sugar, and salt. Heat over medium heat until just below boiling, stirring occasionally to dissolve the sugar. Remove from heat.

3. Whisk Egg Yolks:

   • In a medium bowl, whisk the egg yolks until pale and slightly thickened.

4. Temper the Egg Yolks:

   • Slowly pour a small amount of the warm milk mixture into the egg yolks while whisking constantly to temper them (this prevents the eggs from scrambling). Gradually whisk in the rest of the warm milk mixture.

5. Combine with Brown Butter:

   • Stir in the browned butter and vanilla extract. Mix until well incorporated.

6. Thicken the Mixture:

   • Return the mixture to the saucepan over medium-low heat, cooking while stirring constantly until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.

7. Chill the Mixture:

   • Remove from heat and strain the mixture through a fine mesh sieve into a clean bowl to remove any solids. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until well chilled.

8. Churn the Gelato:

   • Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

9. Freeze: