Brown Butter
- In a small saucepan, melt butter over medium heat. Continue to simmer, stirring occasionally, until butter begins to foam, turns a golden color, and has a nutty aroma. Remove from heat. Strain mixture through a fine-mesh sieve* into a heat-tolerant bowl. Let cool to room temperature. Butter can be stored, refrigerated, in an airtight container for up to 3 days.
*You may substitute cheesecloth for a fine-mesh sieve, if desired.
Recipe by Victoria at https://victoriamag.com/banana-bread-ice-cream-cake/
3.5.3226