1/2 cup (2 stick) browned butter
3 cups whole milk
2 ½ cups cream
1 ½ cup brown sugar
1 tsp salt
1 tsp vanilla
8 large egg yolks
Prepare ice bath.
Add milk, cream, sugar, corn syrup and salt into a large sauce pan on medium heat mix until sugar is dissolved.
In a separate pan brown the butter.
When butter is fully browned, slowly pour into the cream mixture, careful to leave the milk solids at the bottom of the pan - this will result in a highly clean flavor.
Increase temperature until it reaches 180 degrees.
Temper the egg yolks into the cream mix. Take one cup of hot mixture and slowly pour into a small bowl with the four egg yolks, stirring constantly. This ensures the eggs will not curdle.
Place sauce back on heat and slowly stir in the remaining mixture with eggs.
Heat mix to 180 degrees and cook to where the sauce thickens and leaves a coating on a spoon when removed. With the heavy amount of cream and milk this will froth for a while until it gets hot enough to caramelize. The mixture will “settle down” and start to look smoother. When consistency is reached, use an emulsion blender for 30 seconds to really create a silky texture. Immediately place in ice bath.
Stir occasionally and cool to room temperature.
Cover with wax liner and press all the air from the mixture.
Airtight lid and chill in fridge for 4 hours minimum, until at least 40 degrees.
Place mixture in ice cream maker and churn until desired consistency.
Remove and store in airtight container with parchment paper between the ice cream and the lid.
Freeze for minimum 2 hours.