I’ve read Jeni’s uses this approach for the brown butter ice cream. I attempted brown butter ice cream last week and despite emulsifying the butter made for an awful mouthfeel so thought just adding solids would be the solution.
I haven’t tried adding dry milk powder, but I have strained off the fat from the solids and used each separately (the fat is basically ghee, just a little more cooked than usual!). The solids alone provide lots of flavor, and I think they’d be perfect in your ice cream. I have added them to cookie dough and tart crusts, and also stirred them into softened butter to make browned-butter compound butter.
I’ve actually discovered that certain brands of vegan butter will brown (!!) and it’s just a great flavor to use dribbled on about anything from kinda boring steamed veggies to popcorn to baked goods.
It’s very popular on menus to serve with mild fish or scallops