How to Make Rich Butter Ice Cream

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Here is a recipe for a delicious and creamy buttery ice cream that you can make at home. It's made with generous amounts of butter, fresh eggs, and milk, resulting in a rich and flavorful treat. Enjoy making this homemade delight in the comfort of your own kitchen!

Recipe Video

Ingredients

• Unsalted butter - Some recipes may call for salted butter, but if you increase the amount of butter, it will also increase the salt content. If you prefer to add salt, it's better to do so separately.
• Egg yolk
• Granulated Sugar - You can substitute with brown sugar or other preferred types of sugar such as muscovado. If you're on a diet, you can also use calorie-free sweeteners like Lakanto.
• Milk
• Heavy cream

I also debated whether to add vanilla, but ultimately decided not to in this recipe. Adding flavorings like vanilla enhances the aroma and helps mask any eggy smell. However, since this is a buttery ice cream, I wanted to preserve the subtle butter flavor, so I omitted vanilla this time.

However, after tasting the final result, the butter aroma wasn't as prominent as I expected. Butter seems to have more of an impact on the texture (smoothness, glossiness, richness) rather than the aroma. So, feel free to add vanilla if you prefer—it's up to personal preference!

Instructions

Preparations

Chill the ice cream maker container in the freezer for at least 12 hours. (Preparation time will vary depending on the ice cream maker you use Refer to your manufacturer's instructions.)

Melt butter and let cool to room temperature.

In a saucepan, heat the milk and cream. (do not boil, just warm.)

In a bowl, add egg yolks, granulated sugar and melted butter.

Gradually pour and mix in approximately half of the warmed milk and cream into the mixture, stirring until smooth and well combined.

Storage

Homemade ice cream is always the most delicious when it's freshly made! Please try to enjoy it as soon as possible after it's prepared.

As for storage, it's recommended to keep it in the freezer for about 2 weeks. While the quality won't degrade during frozen storage, it's best to consume it within 2 weeks to prevent any drying out or transfer of odors.

When storing it in the freezer, you can place a piece of parchment paper cut to fit the size of the container directly on the surface of the ice cream before covering it with a lid. This will help prevent any odor transfer.

Frozen ice cream tends to become very hard, so it's recommended to let it sit at room temperature for about 10 minutes to soften a bit before eating.

Equipment

I use a KRUPS machine, which is a well-known manufacturer of espresso machines and other appliances. It has been highly recommended for making ice cream in France in recent years.

I was torn between purchasing the Cuisinart and KRUPS ice cream makers. Both had great reviews, but I ended up jumping on the KRUPS because it was on a discount sale. Please choose the one that is more easily available to you, as both options have received positive feedback.

Rich Butter Ice Cream

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• Author: Chicca Food
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: GlutenFreeDiet

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Description

Here is a recipe for a delicious and creamy buttery ice cream that you can make at home. It's made with generous amounts of butter, fresh eggs, and milk, resulting in a rich and flavorful treat. Enjoy making this homemade delight in the comfort of your own kitchen!

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Ingredients

Units MUS Scale 1x2x3x

• 60g unsalted butter
• 2 egg yolks
• 60g granulated sugar
• 150ml milk
• 150ml heavy cream

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Instructions

Preparations

1. Chill the ice cream maker container in the freezer for at least 12 hours. (Preparation time will vary depending on the ice cream maker you use Refer to your manufacturer's instructions.)

Butter Ice Cream

1. Melt butter and let cool to room temperature.
2. In a saucepan, heat the milk and cream. (do not boil, just warm.)
3. In a bowl, add egg yolks, granulated sugar and melted butter.
4. Gradually pour and mix in approximately half of the warmed milk and cream into the mixture, stirring until smooth and well combined.
5. Return the mixture to the saucepan and heat it again. Using a silicone spatula, stir and scrape the bottom of the pan to thicken the mixture. The consistency should be such that when you scoop the cream with the spatula, it lightly coats the surface, moves in a consistent direction without flowing back, and reaches a temperature of around 80-85°C (176-185°F) using a thermometer.
6. Prepare a large bowl filled with ice water, and place a slightly smaller bowl inside it. Pour the ice cream mixture into the smaller bowl, straining it as you pour, and quickly stir while cooling it down.
7. When the ice cream liquid is thoroughly chilled, prepare the ice cream machine, pour in the cream and turn the machine. (about 20 minutes)
8. Once it's ready, transfer the ice cream to a storage container and place it in the freezer for storage. Please note that if it stays in the freezer for a long time, it may become too firm. So, let it sit at room temperature for about 10 minutes before enjoying it.

Notes

If you don't have an ice cream machine, you can pour the ice cream mixture into a container that is easy to scoop from, such as a silicone container, and freeze it until it solidifies. Once frozen, you can transfer it to a food processor and process it until smooth. Then, return it to the freezer and let it freeze again until it reaches the desired consistency.

• Prep Time: 10 minutes
• Additional Time: 0 hours
• Cook Time: 20 minutes
• Category: Ice Cream
• Cuisine: American

Nutrition

• Serving Size: 1
• Calories: 341
• Sugar: 18
• Sodium: 34
• Fat: 29
• Saturated Fat: 18
• Unsaturated Fat: 10
• Trans Fat: 1
• Carbohydrates: 18
• Fiber: 0
• Protein: 4
• Cholesterol: 170