Brown Butter Cinnamon Ice Cream

1. 1

   In a small bowl, mix 2 tablespoons of the milk with the cornstarch to create a slurry. In another small bowl, mix the cream cheese and salt.

2. 2

   Melt the butter over medium heat. Bring to a boil and let simmer until the butter is dark brown, but not burnt. Remove from the heat and let sit until the brown butter solids have accumulated in the bottom of the pan.

3. 3

   Blend the cinnamon stick in a small blender until fully ground. Mix the ground cinnamon with the sugar in a small bowl.

4. 4

   Slowly pour the butter into a container, making sure the solids remain in the pan; set aside the clarified butter-you won't need it for the rest of the recipe. Add the remaining milk, cream, sugar mixture, and corn syrup to the pan with the solids. Bring mixture to a boil and cook for 3 to 5 minutes. Remove from heat and whisk in the cornstarch slurry.

5. 5

   Bring the resulting mixture back to a boil and cook while stirring for 1 to 2 minutes.

6. 6

   Whisk the hot milk mixture into the cream cheese until smooth. Remove from heat and place in a gallon-sized zip-top bag and submerge the bag in a large bowl filled with ice water. Let sit for 30 minutes or more, until the mixture is cold.

7. 7

   Pour the mixture into an ice cream machine and spin until thick. Place in freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.