Corporate pastry chef Alfred Stephens adds milk to dark-brown butter and lets it steep in the refrigerator. He cuts a hole in the solidified butter and pours the milk underneath the butter into a pot with light corn syrup, heavy cream, sugar and salt. The remaining brown butter is held for another use. He brings that milk mixture to a boil, adds eggs beaten with vanilla and then strains it, and makes it into ice cream.
Separately, he makes a custard using brown sugar and folds in crea