Brown Butter Ice Cream

• 1 3/4 cups/455 grams half-and-half
• 7 tablespoons plus 1 teaspoon/200 grams liquid glucose (see Sources, page 309)
• 3/4 cup/200 grams Brown Butter Puree (recipe follows)
• 1/2 cup/120 grams agave nectar
• 1/2 teaspoon/3 grams fine sea salt
• 16 tablespoons/224 grams unsalted butter
• 1 1/4 cups/100 grams nonfat dry milk
• 1/2 teaspoon/3 grams fine sea salt
• 3 tablespoons/45 grams agave nectar
• 1/2 cup/112.5 grams water

1. Combine the half-and-half, glucose, brown butter puree, agave nectar, and salt in a heavy-bottomed pot set over medium heat and bring to a simmer.
2. Turn off the heat, cover the pot, and let the flavors marry for 20 minutes.
3. Pour the mixture into a blender and puree until smooth.
4. Strain the base through a fine-mesh conical strainer into a metal bowl set in an ice bath and let cool.
5. Transfer the base to an airtight container and refrigerate.
6. Let the base rest overnight to let the flavors mature.
7. The next day, churn the base in an ice cream maker according to the manufacturers instructions.
8. Melt the butter in a medium saucepan set over low heat.
9. Add the milk powder and salt.
10. Cook, stirring occasionally, until the solids turn a rich caramel brown.
11. Remove the pan from the heat and let the mixture cool.
12. Let it infuse in a lidded container in the refrigerator overnight.
13. Reheat the butter until it is just liquid and strain the solids from the mixture, reserving the fat separately to use for cooking like bacon fat.
14. Measure out 1 cup (200 grams) of the brown butter solids and combine them with the agave nectar and water in a blender.
15. Puree until smooth.
16. Strain and reserve the puree.
17. It can be stored in an airtight container in the refrigerator for up to a week.

liquid glucose, brown butter, nectar, salt, butter, nonfat dry milk, salt, nectar, water

Taken from www.epicurious.com/recipes/food/views/brown-butter-ice-cream-374173 (may not work)