Place 8 ounces of butter into a sauce pan and begin to brown butter. Once butter has turned medium brown, remove from heat and into a small bowl inside of an ice bath (part water, part ice) and stir until butter is cooled.
In a medium sauce pot, combine milk, cream, sugar and syrup and boil. In a medium mixing bowl, place the egg yolks and whisk until light yellow. When cream has boiled, carefully ladle ½ of cream mixture into the egg yolks to temper. Add eggy mixture into the cream in pot. Allow to thicken, stirring constantly and watching for large bubbles. When base has thickened, remove from heat and pour through a fine strainer into a medium mixing bowl. Place mixing bowl in an ice bath to cool down.
Pour ice cream base in a blender and begin to blend on low speed. Slowly begin to add browned butter to ice cream base and allow each addition to fully incorporate. Add vanilla extract afterwards.
Pour ice cream base into a medium mixing bowl and cover bowl with plastic wrap, having plastic wrap touch the ice cream base and cool in refrigerator for about 3-4 hours or overnight.
Set up ice cream maker (whether stand alone or an ice cream attachement) and spin ice cream base according to ice cream maker instructions. Take soft serve ice cream and place in a storage container and allow to firm up in freezer for a few hours.