Brown Butter Ice Cream

This weekend was full of house projects. Sometimes home ownership is exhausting. And sometimes it is stressful…Sunday was both for us. We have been working hard on our decks, and realized halfway through cleaning one that our deck door is still leaking and causing water damage in the downstairs bedroom…where we just got drywall fixed. The project list is getting reshuffled and now the focus is replacing that door and fixing the leak before fall. Sigh. It was a lot to juggle through.

But we celebrated a glorious summer weekend with fresh garden veggies and homemade ice cream. That helped.


Brown Butter Ice Cream

This ice cream is so decadent (calories in homemade ice cream don’t count, right?!) but so good. The brown sugar gives the custard base a complex caramel flavor. I imagine that it would be a cleaner “brown butter” flavor with white sugar but we loved this ice cream. The recipe I referenced called for corn starch instead of an egg but we liked this less processed approach.

  • 2 cups whole milk
  • 1 ½ cups heavy cream
  • 2/3 cup brown sugar
  • 2 Tbs corn syrup
  • 1 egg yolk
  • 1 cup unsalted butter, browned
  • vanilla
  • pinch of sea salt

Place the butter in a wide stainless steel skillet over medium heat. Let the butter melt then let it cook, swirling the pan occasionally, until the butter is quite brown and smells toasted. Remove from the heat and let cool.

Mix the milk and cream in a heavy saucepan. Whisk the sugar and corn syrup into the milk mixture in the saucepan, and bring to a simmer over medium heat. Whisk until the sugar is completely dissolved, being careful not to let the milk boil over. Simmer lightly for about 5 minutes, then temper egg yolk and whisk to combine into hot milk. Return to the heat and cook, stirring, for about one minute. Remove from the heat.

Combine the cooked milk mixture with the cooled brown butter in a blender or food processor. Carefully blend milk at high speed, adding brown butter slowly until completely mixed and emulsified. Add in the vanilla and blend for another 30 seconds.

Cool the milk and butter mixture in the fridge for at least two hours, or overnight. Freeze in your ice cream maker according to instructions. Add the salt into the ice cream maker in the last few minutes of churning.

 

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