This toasted milk powder browned butter bourbon ice cream is a rich, custard-style frozen dessert with deep caramelized dairy notes and a smooth, luxurious texture. The toasted milk powder intensifies the classic browned butter flavor, while bourbon adds warmth and improves scoopability for an indulgent homemade ice cream experience.
Why You’ll Love This Recipe
This recipe delivers an exceptionally creamy texture thanks to egg yolks and a balanced fat content. Toasted milk powder provides a bold browned butter flavor without needing large amounts of butter. The bourbon enhances depth and keeps the ice cream softer in the freezer. It is a refined yet approachable dessert that feels special while still being achievable at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Whole milk – 1 cup (240 ml)
Unrefined granulated sugar – ¾ cup (150 g)
Toasted whole milk powder – ¼ cup (30 g)
Kosher salt – 1 teaspoon
Vanilla bean paste – ½ tablespoon
Heavy whipping cream – 2 cups (480 ml), divided
Large egg yolks – 6 yolks (about 90–95 g)
Bourbon (100 proof, halal-friendly alternative can be non-alcoholic bourbon-style flavoring if preferred) – 1½ tablespoons
Directions
Start by preparing the toasted milk powder if it is not already made. Place whole milk powder in a dry pan over low to medium-low heat and stir constantly for about 30 minutes until it turns a deep golden brown. Remove from heat and allow it to cool completely.
In a saucepan, combine 1 cup of heavy cream, the whole milk, sugar, toasted milk powder, and salt. Heat gently while whisking until the sugar fully dissolves. Remove from heat, whisk in the vanilla bean paste, and allow the mixture to cool to about 140°F (60°C).
In a separate bowl, whisk the egg yolks until slightly pale and frothy. Slowly temper the yolks by gradually whisking in the warm cream mixture. Once combined, return everything to the saucepan.
Cook the custard over medium-low heat, stirring constantly, until it thickens enough to coat a spatula. Keep the temperature between 170–175°F (76–79°C) and never exceed 180°F (82°C).
Pour the thickened custard through a fine mesh strainer into a bowl containing the remaining 1 cup of cold heavy cream. Stir gently, then mix in the bourbon or alternative flavoring. Cover and refrigerate until completely chilled, about 4–8 hours.
Churn the chilled base in an ice cream maker according to the manufacturer’s instructions. Transfer the soft-set ice cream to a freezer-safe container and freeze for at least 4 hours before serving.
Servings and timing
This recipe yields about 6 cups (1.4 liters) of ice cream, serving approximately 6 people.
Preparation time: 5 minutes
Cooking time: 1 hour 30 minutes
Chilling and freezing time: 6 hours
Total time: about 7 hours 35 minutes
Variations
For a non-alcoholic version, replace the bourbon with a bourbon-style flavor extract or additional vanilla.
Add toasted nuts such as almonds or pecans for texture.
Swirl in caramel sauce during the final minutes of churning for added sweetness.
Use brown sugar in place of granulated sugar for a deeper molasses note.
Storage/Reheating
Store the ice cream in an airtight, freezer-safe container for up to 2 weeks for best texture and flavor. Press parchment paper directly onto the surface to reduce ice crystals. Let the ice cream sit at room temperature for 5–10 minutes before scooping; reheating is not recommended.
FAQs
What is toasted milk powder?
Toasted milk powder is regular whole milk powder that has been gently heated until golden brown, creating a nutty, caramelized flavor.
Why use toasted milk powder instead of butter?
It concentrates the browned butter flavor without adding excess water or fat, resulting in a stronger taste and smoother texture.
Can I make this without an ice cream maker?
Yes, but the texture will be less creamy. Stir the mixture every 30 minutes while freezing to reduce ice crystals.
How do I know when the custard is done?
The custard is ready when it coats the back of a spatula and a finger swipe leaves a clear line.
Can I use vanilla extract instead of vanilla paste?
Yes, substitute an equal amount of pure vanilla extract.
Is this ice cream very sweet?
It is moderately sweet, balanced by the toasted milk powder and custard base.
Can I reduce the sugar?
Reducing sugar will affect texture and softness, but you can reduce it slightly if desired.
Why does the recipe use egg yolks?
Egg yolks create a richer custard and help prevent ice crystal formation.
How long does homemade ice cream last?
For best quality, consume within 2 weeks, though it can last up to 1 month with proper storage.
Can I use low-fat dairy?
Low-fat substitutions will reduce creaminess and are not recommended for this recipe.
Conclusion
Toasted milk powder browned butter bourbon ice cream is a deeply flavorful, creamy dessert that elevates classic homemade ice cream. With its custard base, enhanced caramelized dairy notes, and smooth finish, it is a recipe worth making when you want a truly special frozen treat.
This toasted milk powder browned butter bourbon ice cream is a rich, custard-based dessert featuring deep caramelized dairy notes from toasted milk powder, enhanced with bourbon and a velvety texture. It’s an indulgent frozen treat with complex flavor and elegant finish.
To toast the milk powder, place it in a dry pan over low to medium-low heat, stirring constantly for 30 minutes until deep golden brown. Let cool completely.
In a saucepan, combine 1 cup heavy cream, whole milk, sugar, toasted milk powder, and salt. Heat gently while whisking until sugar dissolves. Remove from heat and stir in vanilla bean paste. Cool to 140°F (60°C).
In a bowl, whisk egg yolks until slightly pale. Slowly whisk in the warm cream mixture to temper the eggs.
Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until thickened (170–175°F / 76–79°C), making sure not to exceed 180°F (82°C).
Strain the custard into a bowl with the remaining 1 cup cold heavy cream. Stir gently, then mix in the bourbon or flavoring.
Cover and chill the mixture in the refrigerator for 4–8 hours, or until completely cold.
Churn in an ice cream maker according to manufacturer’s instructions. Transfer to a freezer-safe container and freeze for at least 4 hours before serving.
Notes
Use brown sugar for a deeper molasses note.
Swirl in caramel sauce at the end of churning for added sweetness.
Add toasted nuts for texture.
Let ice cream sit at room temp for 5–10 minutes before scooping.
For a non-alcoholic version, use bourbon-style flavoring or extra vanilla extract.
