In a medium saucepan, over medium heat, place butter and let melt. Stirring occasionally browns the butter until the butter has a dark golden color. If you taste it the butter will have a toasted, nutty flavor. Pour into a bowl, set aside, and let cool until it’s not boiling hot. You’ll use the saucepan again in the next step (no need to clean it).

In a bowl, beat 2 egg yolks, and set aside. In a medium saucepan, over medium heat, pour milk, cream, and sugar. Stir until the sugar is dissolved. When the milk-cream mixture is hot remove ⅓ cup and add it slowly to egg yolks, stirring quickly. This will temper the eggs, cooking them slowly, without scrambling them. Add the egg-cream mixture back into the saucepan. Bring to a simmer for three minutes, stirring constantly, until the mixture starts to thicken

Pour the custard (your cream, sugar, and egg mixture) into a blender. Add in salt, vanilla, cream cheese, and brown butter. Blend on high for 30 seconds—hold a towel over the lid as you may have a little leakage. This will emulsify the butter with the other ingredients so they won’t separate. Pour into a bowl and refrigerate for at least 2 hours. It will look like a thick pudding when cooled.

Pour into the ice cream freezer and prepare according to the manufacturer’s instructions. While ice cream is churning cut up homemade or store-bought pound cake into tiny bite-size pieces and freeze the cake cubes. This will help prevent the cake from crumbling when mixed into ice cream. When the ice cream is done churning stir in cake pieces. Pour into a large container and freeze for at least 6 hours before serving.