This ice cream has the potential to be spectacular. I love the flavor. A little nutty, and, well.. buttery. I love butter. The problem with this ice cream is that because the flavor is fat-based, using a traditional custard and cream base results in a bit of a greasy mouthfeel. I may make this again, but I’ll use only milk, no cream.

• Brown Butter Ice Cream (Chez Pim)