Directions

• 1
  Place butter in a heavy-bottomed saucepan and slowly melt it over low heat. Continue to cook the butter until it’s melted, browned, and fragrant—usually about 3-5 minutes. Stir frequently to avoid burning.
• 2
  Combine the milk, cream, and sugar in a saucepan. Whisk mixture together and bring to a simmer over medium heat. Whisk until the sugar is completely dissolved and simmer lightly for about 5 minutes. Turn off heat, add cornstarch, and whisk for about one minute to combine.
• 3
  Combine the milk mixture and cooled brown butter in a blender or food processor. Blend at high speed for a minute until completely emulsified.
• 4
  Cool the milk and butter mixture in the fridge for at least two hours.
• 5
  Freeze in your ice cream maker according to instructions. Add the salt into the ice cream maker during the last few minutes of churning.
• 6
  Pack into a freezer container and cover the top of the ice cream with plastic wrap or wax paper. Freeze for at least two hours before serving.