Browned Butter Cinnamon Ice Cream

 BROWNED BUTTER CINNAMON ICE CREAM

Based on recipe found here.

6 Tbsp. butter

1 c. whole milk

1/2 c. sugar

1/2 c. brown sugar

pinch of salt

2 tsp. cinnamon

5 large egg yolks

2 c. heavy cream

In small saucepan, melt butter over medium-low heat. Continue cooking, stirring frequently, until golden brown. Watch carefully as it goes from browned to burned really quickly. Remove from heat and set aside.

Combine the milk, sugar, brown sugar, and salt in a medium saucepan over medium heat. Stir until sugar is melted and mixture is smooth. When it starts steaming and little bubbles appear around the edges, remove from heat. Add cinnamon.

Whisk the egg yolks together in a large bowl. immediately pour milk mixture in a small stream into the egg yolks, while whisking constantly.

Return egg and milk mixture to the saucepan and place over medium high heat. Cook mixture until it coats the back of a spoon, about 5 minutes, stirring constantly. Remove from heat and add the browned butter a little at a time while stirring. Strain, if desired. Stir in heavy cream and refrigerate for at least 4 hours or until thoroughly chilled. Freeze according to manufacturer's instructions.