Toscanini’s B3

Prep: 30 minutes Chill: 4 or more hours Churn: 20 minutes Freeze: 4 or more hours Makes: 6 cups

Churned from browned butter, brown sugar and brownies, B3 does not disappoint. 1 1 ½ 1⁄2 1⁄2 cup cups cups firmly heavy whole packed cream milk dark brown sugar ½ cup granulated sugar 1⁄4 teaspoon kosher salt 3 egg yolks 1 teaspoon water 12 tablespoons (1 ½ sticks) unsalted butter, cut into a few chunks 1 tablespoon instant nonfat dried milk 2 teaspoons vanilla 1 1⁄2 cups chopped brownies, without nuts

1. Prep: Whisk together cream, milk, brown sugar, granulated sugar and salt until sugar has dissolved. Drop yolks into a tall, narrow

6-cup container that offers an immersion blender a snug fit. Blend in 1 teaspoon water.

2. Brown: Drop butter chunks into a medium saucepan. Set pan over medium heat. Butter will melt, foam, then begin to brown. Turn down heat to medium-low. Sprinkle in dry milk, and whisk, scraping up browned bits from the bottom of the pan. In 1 to 2 minutes, butter will turn golden brown, be riddled with brown specks and give off a delightful nutty aroma.

3. Blend: Slowly pour hot browned butter over yolks, while blending with immersion blender until emulsified. Pour cream mixture in slowly, blending. Add vanilla and blend.

4. Chill: Cover and chill 4 hours or overnight. 5. Churn: Pour mixture into an ice cream churn and swirl as directed. Stir in brownie chunks. Scrape ice cream into a storage container. Press a piece of plastic wrap against the surface. Cover and freeze firm, 4 or more hours.

6. Serve: Let ice cream warm on the countertop about 10 minutes. Scoop and savor.

Adapted from a recipe from Toscanini’s Ice Cream.