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1
Place the butter in a small saucepan and simmer until the butter turns golden brown. Remove from heat before browning too much and let the butter cool completely.
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2
In another larger saucepan, heat the half and half over medium high heat.
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3
In a medium bowl, whisk together the yolks, white and brown sugars and salt until smooth.
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4
Temper the mixture by adding 1/2 cup of the warmed half and half to the egg mixture and stir together. Add another 1/2 cup of the half and half to the egg mixture and stir together while tempering the egg. Transfer the entire egg mixture into the remaining half and half in the saucepan and stir over medium heat until a thick mixture has formed. The mixture should be 170 degrees F when it's done.
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5
Remove the saucepan from the heat and whisk in the vanilla as well as the browned butter. Let the mixture sit for about 1 hour to infuse all the flavor and then strain through a mesh sieve. Discard anything that didn't make it through the mesh sieve and refrigerate the mixture until chilled.
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6
Once the mixture is cold, put it into your KitchenAid(R) Ice Cream Maker Attachment and churn for 20-30 minutes until it turns into soft ice cream.
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7
Once fully churned, transfer the ice cream to a freezer safe dish. Drizzle the spices caramel on top and then drag a knife through the top of the ice cream and the caramel to distribute the flavors. Freeze the mixture for at least 2 hours before serving.
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8
Mix the sugar, half and half and butter in a saucepan over medium heat. Whisk continuously for 5 minutes until the sauce starts to thicken. Add the salt and the ground ginger and continue to whisk and cook until the mixture thickens. Remove the saucepan from the heat, and set aside to cool.
