Brown Butter Ice Cream

With Easter Egg Bark
4 servings

120g (½ cup) Lurpak butter

200g (1 cup) demerara sugar

6 egg yolks

500ml (2 cups) cream

250ml (1 cup) full-cream milk

2tsp vanilla extract


300g dark chocolate

150g white chocolate

Speckled eggs


Brown Butter Ice Cream


Melt the butter over medium heat until foaming. Swirl the pan often until butter turns a rich nut brown. Pour into a jar and set aside to cool.

In a medium sized pot- bring milk, cream and vanilla to a simmer.

In a large bowl- beat egg yolks and demerara sugar until thick and pale. Gradually whisk in the hot milk mixture. Pour back into the pot. Stir over medium heat for about 10 minutes until the custard is cooked and thickly coats the back of a spoon. If you have a thermometer cook until the custard reaches 85˚C.

Pour custard into a bowl and stir in the brown butter. Combine. Place in the fridge until cool.

Pour the custard into an ice cream maker and churn according to instructions.

*If you do not have an ice cream machine- freeze the custard in a zip lock bag. Break the frozen custard into bits and blend in a blender or food processor until smooth. Then scrape into a tub and freeze again.

Scrape churned ice cream into a tub and freeze until firm.

To make the bark:

Melt dark and white chocolate separately.

Pour dark chocolate onto a baking sheet lined with baking paper. Using a spatula spread it out thinly. Drizzle with white chocolate and swirl them together. Scatter with speckled eggs. Place in the refrigerator until set and serve broken into shards with the ice cream.


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