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1
Preheat oven to 350F oven. Toast ritz crackers for 5-10 minutes on a baking sheet.
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2
Break crackers into pieces. Reserve only larger pieces and discard crumbs.
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3
In a small bowl, mix about 2 tablespoons of milk with the cornstarch to make a slurry.
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4
In a medium bowl, add the salt and room-temperature cream cheese and whip all the bumps out.
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5
In a large bowl, make an ice bath (heavy on the ice) and set aside.
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6
Melt the butter over medium heat in a 4-quart saucepan. Bring to a boil and let bubble until the foam starts to subside and the butter is a rich dark brown.
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7
Remove from heat and let stand until the butter solids settle to the bottom of the pan, about 5 mintues. Pour the clear yellow butter oil into a storage container. As you get closer to the butter solids in the bottom of the pan, use a spoon to remove as much liquid butter as you can. You should have about 1 tablespoon of brown butter solids and alittle bit of melted fat in the bottom of the pan (it is impossible to remove all the melted fat).
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8
Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.
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9
Gradually whisk the hot cream mixture into cream cheese mixture until smooth. Do this a little bit at a time so that you can whip out any lumps of cream cheese.
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10
Pour the hot ice cream base into a 1-gallon Ziploc bag and seal. Submerge in the ice bath until very cold.
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11
Cut the corner off the bag, pour the chilled base into the ice cream machine, and spin until thick and creamy. Pack the ice cream into a storage container, folding in the ritz cracker pieces as you go. Freeze until firm, about 4 hours.
