Browned Butter Ice Cream with Cinnamon

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Browned Butter Cinnamon Ice Cream
Makes 1 ½ quarts
[printable recipe]
Ingredients:
6 tablespoons butter
3/4 cup packed brown sugar
1/2 teaspoon coarse salt
1 teaspoon cinnamon
6 egg yolks
1 cup whole milk
2 cups heavy cream
1 teaspoon vanilla extract
1 ½ tablespoons Scotch or Bourbon

Directions:
Melt butter in a medium saucepan. Allow to cook until beginning to brown. Stirin brown sugar, cinnamon, salt, and finally the 1 cup of milk. 

Whisk together egg yolks. Slowly pour warm butter mixture into egg yolks,whisking constantly. Return egg yolk mixture to sauce pan. Cook over mediumheat until mixture thickens and coats the back of a spoon, about 5-10 minutes.

Place heavy cream and vanilla extract in a large bowl with a fine mesh strainerover the top. Pour thickened custard through strainer into cool cream. Stir tocombine Chill in refrigerator until cold (at least 3-4 hours or overnight).

Freeze in your ice cream maker* according to manufacturer's instructions. Addscotch or bourbon during the last few moments of churning. Transfer to afreezer-safe container to store.
Alternatively, pouryour custard base into a sturdy container and place it in the freezer.  Remove the custard about every half-hour orso and give it a vigorous stir with a spatula, stick-blender, or hand-heldmixer until you have an ice-cream-like consistency.   This process works adequately, but does take2-3 hours for optimal results.

*Although youdon't need an ice cream maker to make ice cream, the machine'schurning process develops softer, creamier, and more scoopable ice cream. 
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