Brown Butter Crack Pie Ice Cream is a decadent flavor, rich and chewy, with toasty, butterscotch-y chunks of toffee and bits of sweet-salty, oatmeal cookies in a creamy ice cream, heady with vanilla.
Makes 2 quarts
- 480 ml (2 cups) heavy cream
- 480 ml (2 cups) half & half
- 1 can (397 g or 14-ounce) sweetened condensed milk
- 60 ml (1/4 cup) corn syrup
- 3 vanilla beans
- 1 Brown Butter Crack Pie, frozen
- Freeze the canister for the ice cream maker at least 24 hours before starting the ice cream.
- Freeze the ice cream containers the day before you begin making the ice cream.
1. Combine all the ingredients, except for the pie. Let chill at least 8 hours.
– In a large mixing bowl, stir the heavy cream, half & half, sweetened condensed milk and corn syrup until combined.
– Scrape the seeds from the vanilla beans into the mixing bowl and drop the pods in as well. Stir to disperse the vanilla seeds.
– Chill the mixture at least 8 hours or overnight.
2. Chop the Brown Butter Crack Pie into small pieces and place back in the Freezer.
– Chop the frozen Brown Butter Crack Pie into small pieces of varying sizes, between 1/4-inch and 1/2-inch.
– Keep the pie pieces frozen until ready to churn the ice cream.
3. Pour the mixture through a sieve into the ice cream maker. Churn for 25 minutes, adding in the pie pieces near the end.
– Pour the chilled cream mixture through a sieve into the running ice cream maker.
– Churn the ice cream for 25 minutes. (Follow the ice cream maker manufacturer’s instructions.)
– During the last 5 minutes of churning, pour in half the pie pieces.
4. Pour the churned ice cream into containers, sprinkling in the remaining pie pieces and freeze. Serve the after 24 hours.
– Pour the churned ice cream into chilled freezer-safe containers, intermittently sprinkling in as much of the remaining pie pieces as you desire, and freeze.
– Have the ice cream sit for 24 hours to allow the flavors to meld and mellow before serving.
- The ice cream will be ready to serve after 4 hours, but will taste best after at least 24 hours.
Serve with extra pieces of Brown Butter Crack Pie, if desired.
ABOUT THIS RECIPE
Brown Butter Crack Pie Ice Cream is, of course, a great way to use up any leftover Brown Butter Crack Pie (if there is such a thing). But this ice cream is so good (one of my all-time favorites), that it’s worth making the pie just for the ice cream.
** Brown Butter Crack Pie is my take on Momofoku’s Milk Bar Pie (formerly known as Crack Pie). Milk Bar Pie is a gooey, buttery-sweet filling in a sweet-salty oatmeal cookie crust. My addition of brown butter adds layers of rich toasty, dark butterscotch-y notes, gilding that lily in the best of ways.
Here are 4 helpful tips:
1) Want the pie pieces in your ice cream to be chewier?
– For a firmer, chewier, toffee-like texture in the pie pieces, stir in an extra 31 g (1/4 cup) milk powder into the filling when making the Brown Butter Crack Pies.
2) Don’t forget to freeze the ice cream maker’s canister for at least 24 hours or longer.
- If the canister isn’t completely frozen, the ice cream will never churn to it fullest.
- Pre-feeze the ice cream containers, too.
3) Make sure the pie pieces are frozen before you add them into the ice cream.
- If the pie pieces aren’t frozen, they will cause your churned ice cream to melt.
4) Let the churned ice cream sit in the freezer for 24 hours before serving.
- Give this ice cream time for the flavors to meld and mingle. Time transforms the decadent flavor of this ice cream from delicious into something truly sublime! So exercise some restraint for just a little while longer. It is so worth it.
Want to know more about the original Milk Bar Pie? https://milkbarstore.com/pages/about