Brown Butter Gelato Recipe
Indulge in the rich and nutty flavor of our Brown Butter Gelato, a creamy dessert that perfectly balances sweetness with the deep, toasty notes of browned butter.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Gelato Base
Method
Preparation
- 1
Brown the Butter
In a medium saucepan, melt the unsalted butter over medium heat. Continue cooking, stirring frequently, until the butter browns and has a nutty aroma, about 5-7 minutes. Remove from heat and let it cool slightly.
- 2
Mix the Base
In a separate bowl, whisk together the heavy cream, whole milk, granulated sugar, and a pinch of sea salt until the sugar dissolves. Slowly add the browned butter (including the browned bits) and vanilla extract, whisking to combine.
- 3
Prepare the Egg Yolks
In a large mixing bowl, whisk the egg yolks until they are pale and slightly thickened. Gradually add the warm milk mixture to the egg yolks, whisking constantly to temper the yolks.
- 4
Cook the Mixture
Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon, about 10-15 minutes.
- 5
Chill and Churn
Remove from heat and let it cool to room temperature. Cover and refrigerate for at least 4 hours or overnight. Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.
- 6
Freeze
Transfer the gelato to an airtight container and freeze for at least 4 hours before serving.
