Melt the butter in a skillet over medium heat, stirring constantly until it turns golden brown and releases a nutty aroma

Remove from heat immediately and let it cool slightly while keeping the browned bits intact

In a mixing bowl, whisk egg yolks and brown sugar until pale and smooth

In a saucepan, heat heavy cream and milk until warm but not boiling

Slowly pour the warm dairy into the egg mixture while whisking continuously to temper the eggs

Return the mixture to the saucepan and cook gently until it thickens enough to coat the back of a spoon

Stir in the browned butter, vanilla extract, and salt until fully incorporated

Strain the mixture into a clean bowl and let it cool completely

Refrigerate for at least 4 hours or overnight for best flavor infusion

Churn in an ice cream maker until it reaches a soft-serve consistency

Transfer to a container and freeze for 4–6 hours until firm