Start by browning the butter for the ice cream base so it has enough time to cool. Add the ½ cup (113g) of butter to a saucepan over medium-high heat. Allow to melt and slightly brown (~5 minutes), while stirring continuously. Remove from the heat and immediately pour into a medium bowl. Allow to cool completely before using it in the ice cream base (you can place in the refrigerator to speed up the process, but don’t let it solidify, you still want it soft for the ice cream).

Preheat the oven to 350F. Line a baking sheet with parchment paper and set aside.

Cut your brioche slices into ½” sized pieces (you want them to be small), and add them to a medium bowl.

Sprinkle the sugar, cinnamon, and salt over the brioche pieces. Then, pour in the maple syrup and melted butter.

Stir to combine, so all of the brioche is coated in the butter and cinnamon/sugar.

Transfer the mixture to the prepared baking sheet and spread into an even layer. Bake at 350F for 15-20 minutes, tossing the pieces around every so often, until they are crispy and a deep golden brown. Remove from the oven and allow to cool completely.

Add the 4 tbsp of butter to a saucepan over medium-high heat. Allow to melt and brown, while stirring occasionally (~5-8 minutes). Remove from heat and immediately add the maple syrup, cinnamon, and salt. Stir until well combined, then pour into a heat-safe bowl or jar. Set aside to cool.

In a large bowl whisk together the sweetened condensed milk, cooled brown butter, vanilla, cinnamon, and salt until well combined.

In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl using a handheld electric mixer, beat the cream cheese to smooth. Then add the heavy cream and beat for 3-4 minutes, until stiff peaks form.

Add the whipped cream mixture to the sweetened condensed milk/brown butter mixture, and gently fold until fully incorporated (it’s okay if it’s a little lumpy).

Before assembling, make sure your brioche French toast pieces and maple cinnamon brown butter sauce are cool. Pour ⅓ of the brown butter ice cream mixture into a 9x5” loaf pan that’s lined with parchment paper. Drizzle ~1-2 tbsp of the maple cinnamon brown butter sauce (if using) all over, followed by dispersing ⅓ of the brioche french toast pieces on top. Repeat this process 2 more times, finishing with a generous drizzle of the maple cinnamon brown butter sauce and the last ⅓ of the brioche French toast pieces on top. Then, use a knife or toothpick to gently swirl and create ripples.

Cover the pan with a lid or foil, and place into the freezer for at least 6 hours or overnight.

To serve, remove the ice cream from the freezer and let rest for 10-15 minutes to soften slightly.

Serve the ice cream affogato style with a shot of hot espresso or fresh brewed coffee, or serve as desired!