1cupgood butter , room temperature and easily mashed
1ouncebutter extract, optional
Prepare your ice cream maker, which can take up to 24 hours for proper freezing.
In a medium saucepan, heat cream, sugar and salt over low heat. Whisk until sugar has dissolved. Remove from heat.
Whisk egg yolks until they are mixed and lighten in color.
Temper in egg yolks, meaning that you'll want to whisk together a small amount of warm cream mixture with eggs and then while vigorously whisking, slowly add cream to prevent clumping and cooking eggs.
Add softened butter to the mixture, stir as best you can, but know that it will be largely clumpy. If you are using a low quality butter or just really want a BAM butter flavor, add butter extract.
Pour mixture into the ice cream maker and churn for 30 minutes or until fully combined. The butter should blend into the mixture naturally.
Spoon into an airtight container and place in the freezer to harden to ice cream consistency.
If you've tried this recipe, come back and let us know how it was in the comments or ratings.