Heavenly Brown Butter Ice Cream: A Nutty Delight in Every Scoop

Instructions:

1. Melt the unsalted butter in a saucepan over medium heat until it starts to foam and turns golden brown with a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.
2. Whisk together the heavy cream, whole milk, sugar, vanilla extract, and sea salt in a mixing bowl. Gradually add the cooled brown butter into the mixture while whisking.
3. Beat the egg yolks in a separate bowl. Slowly pour in a small amount of the warm cream mixture while whisking to temper the yolks. Then, add the tempered yolks back into the saucepan with the remaining cream mixture.
4. Cook over medium-low heat, stirring constantly until the mixture thickens slightly, about 5-7 minutes, or until it coats the back of a spatula.
5. Pour the mixture through a fine mesh strainer into a clean bowl. Allow to cool at room temperature, then cover and chill in the refrigerator for at least 4 hours or overnight.
6. Churn the chilled mixture in an ice cream maker according to the manufacturers instructions until a soft serve consistency is reached.
7. Transfer the ice cream into an airtight container and freeze for at least 4 hours to firm up before serving.