Brown Butter Ice Cream with Salted Caramel & Candied Almonds

Creamy ice cream enriched with the deliciousness and nuttiness of brown butter combined with a swirl of smooth caramel sauce and candied almonds to make it even richer, more decadent, and absolutely delicious!


  • 150g / 5,3 oz butter
  • 120g / 4,2 oz egg yolk
  • 120g / 4,2 oz caster sugar
  • 300g / 10,6 oz whipping cream, 40% fat
  • 300g / 10,6 oz full fat milk
  • 40g / 1,4 oz glucose syrup
  • A hearty pinch or two of salt
  • 1 tbsp vanilla sugar or 1/2 tsp splash of vanilla essence
  • Caramel sauce, I’ve both used my own recipe and Nature’s Charm Butter Scotch sauce

Candied almonds

  • About 60120g / 2,1-4,2 oz, or simply a couple of handfuls of almonds
  • 3060g /1,1- 2,1 oz of regular light syrup, or maple syrup is also very nice
  • Two hearty pinches of flaky salt


  1. Start with browning the butter in a sauce pan. Do this by melting the butter on medium heat. Stir during the entire browning process and do not leave the pan unattended. Once the butter is melted, it will start to foam and the water content will evaporate. After a couple of minutes, the foam will calm down and golden brown milk solid will form in the bottom of the pan. It will start to smell extremely nutty and buttery. Once golden, immediately remove the pan from the heat to prevent burning, transfer the browned butter to a bowl, and let cool in the fridge while you prepare the rest of the ice cream components.
  2. Using an electric mixer, whip the yolks and sugar until pale and fluffy.
  3. Once the butter has cooled, fold in the rest of the ingredients, except for the caramel sauce.
  4. In a large sauce pan, on medium heat heat up the mixture to about 85C/180-185F, until it starts to thicken.
  5. Once thick, let cool in room temperature. Then cover the pan and let chill in the fridge over night for the flavours to evolve.
  6. For the candied almonds, place the almonds in a small to medium pan. On medium heat, toast until starts to smell toasted and fragrant. Add the syrup and salt, and immediately stir to coat all almonds. On low heat, cook until the almonds start to get “dry” by the syrups water content evaporating. Transfer to a piece of parchment paper, and let cool. Then roughly chop into nice pieces.
  7. Follow your ice cream machine instructions regarding freezing the ice cream. Once thick and creamy, transfer in batches to an air tight container, layering ice cream, caramel sauce, and almonds. Finish of with a swirl of caramel and extra much almonds.

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