Sort ingredients
adjacentengels
QR Code
Listen
Pdf
Brown the butter over medium heat until golden and nutty.
Remove from heat and add thyme. Steep for 15 minutes.
Strain out thyme. While still warm, whisk in cream cheese until completely smooth.
Add cream, milk, sugar, and salt. Blend with an immersion blender for 30 seconds to fully emulsify the butter.
Chill ice cream base.
Process chilled base in ice cream maker.
Note: The cream cheese acts as a stabilizer and helps keep the brown butter emulsified, creating a smooth texture. Learn from my mistake, which was not doing this part and having tiny little pieces of butter in my ice cream.
Tags: brown-butter, brown butter, dairy, dessert, egg-free, eggless, frozen, gluten-free, ice cream, make-ahead, nut-free, snack, vegetarian
Bare Minimum - Substack (July 1, 2026)
https://open.substack.com/pub/barefoodtim/p/the-homemade-ice-creams-that-made