Brown Butter No-Churn Ice Cream
Published: Friday, June 5, 2026
1 egg yolk
½ c. butter
14 oz. can sweetened condensed milk
2 c. heavy whipping cream
1 tsp. vanilla
1 c. toffee bits
In a bowl, add egg yolk and whisk; set aside. Melt butter in medium saucepan over medium heat. Continue cooking, watching closely, 5-7 minutes or until butter foams and turns golden brown. Immediately remove from heat. Gradually and slowly add melted butter to the egg yolk while whisking to prevent scrambling. Scrape bottom of pan to release all the brown bits. Let cool, stirring occasionally, until room temperature. Add sweetened condensed milk to cooled butter; stir until well mixed. Set aside.
Place whipping cream into large bowl. Beat at high speed, scraping bowl often, until stiff peaks form. Stir in vanilla. Gently fold 1 cup whipped cream into butter mixture until mixed. Pour half of butter mixture into whipped cream; gently fold until mixed. Add remaining butter mixture and toffee bits to whipped cream mixture; gently fold until mixed.
Pour mixture into 2 (9x5) loaf pans or 8" square baking pan. Freeze 6 hours or until firm. —Makes 5 cups.
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