Vanilla Brown Butter Ice Cream

Ingredients:

500ml double cream
250ml whole milk
150g caster sugar
4 large egg yolks
75g unsalted butter
2 tsp Vanilla Mart Paste
Pinch of sea salt

Method:

• Melt the butter over medium heat until golden brown and nutty. Allow to cool slightly.
• Heat the milk and cream until just below boiling.
• Whisk together the egg yolks and sugar until pale.
• Gradually whisk the warm cream mixture into the eggs.
• Return to the saucepan and cook gently until the custard thickens.
• Stir in the browned butter, Vanilla Mart Paste, and sea salt.
• Chill thoroughly before churning in an ice cream maker according to the manufacturer’s instructions.
• Freeze until firm before serving.