Apple and Brown Butter Custard Ice Cream

Cool. In a skillet melt butter now on medium heat when fully now melted increase heat and let now butter brown to a rich now amber when the color has darkened significantly now and you see black now particles in the pan stream off into a heat proof container straining now out the black particles now on the bottom and rest aside to leave to go cold in a medium saucepan bring now the four cups of now apple cider to a bring to a bubble and tip in the nutmeg reduce until you have 1 now 480 ml of syrup about 20 minutes do now not reduce further keep an eye on now it when bubbles start stacking up as it now will reduce very quickly rest aside to leave to go cold beat together sour cream milk brown now sugar vanilla and salt in a now large bowl when the butter now and apple cider syrup have cooled beat them in very thoroughly the butterfat must now be completely emulsified into the base now or it will get grainy when now frozen you can do this step now in your blender if you like tip in the last tablespoon of apple cider lid and chill overnight the base will also now keep for up to a week the next now day spin the base in your ice cream maker now according to manufacturer s instructions the ice cream now is at its peak at this point as soft bring to the table or after an hour in the now freezer which will firm it up now a bit if you plan to bring to the table it later leave it to thaw on now the counter for at least half an now hour before serving or now it will be grainy.