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1
Combine the half-and-half, glucose, brown butter puree, agave nectar, and salt in a heavy-bottomed pot set over medium heat and bring to a simmer.
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2
Turn off the heat, cover the pot, and let the flavors marry for 20 minutes.
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3
Pour the mixture into a blender and puree until smooth.
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4
Strain the base through a fine-mesh conical strainer into a metal bowl set in an ice bath and let cool.
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5
Transfer the base to an airtight container and refrigerate.
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6
Let the base rest overnight to let the flavors mature.
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7
The next day, churn the base in an ice cream maker according to the manufacturers instructions.
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8
Melt the butter in a medium saucepan set over low heat.
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9
Add the milk powder and salt.
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10
Cook, stirring occasionally, until the solids turn a rich caramel brown.
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11
Remove the pan from the heat and let the mixture cool.
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12
Let it infuse in a lidded container in the refrigerator overnight.
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13
Reheat the butter until it is just liquid and strain the solids from the mixture, reserving the fat separately to use for cooking like bacon fat.
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14
Measure out 1 cup (200 grams) of the brown butter solids and combine them with the agave nectar and water in a blender.
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15
Puree until smooth.
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16
Strain and reserve the puree.
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17
It can be stored in an airtight container in the refrigerator for up to a week.
