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Goat Milk Brown Butter Ice Cream w/ Dutch Crumb Topping

2 cups goat milk or cow’s milk

2 cups heavy whipping cream

1 cup sugar

2 teaspoons vanilla

4 tablespoons melted brown butter

¼ teaspoon salt



1/2 cup melted butter

1 cup All Purpose Flour

1/3 cup packed brown sugar

1/3 tablespoon sugar

Pinch of saltThe Topping


Pre-heat the oven to 350.

Place all the ingredients in a bowl and gently mix until lumps begin to form. Sprinkle on a parchment paper lined baking sheet and bake 8-10 minutes or until it just begins to brown. Remove and set aside to cool.


The Ice Cream


Pour milk, vanilla and salt into a large bowl and mix to combine. Grab another large bowl, and fill with ice. Place another bowl into the ice and pour the cream into the bowl. Using a hand mixer whip the cream until you can see stiff peaks. Fold the cream into the milk mixture and mix to combine. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, cover with plastic wrap or foil, and place in the freezer. Chill for 1 ½ hours then remove and mix in the brown butter with a hand mixer. Place back in the freezer for another hour then remove and mix again to prevent ice crystals. Chill for at least 2 more hours or until solid and scoopable. Serve with the topping, enjoy.

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