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.