Brown Butter Ice Cream

Name: Brown Butter Ice Cream
Prep time: 20 min
Cook time: 30 min
Total time: 4 h
Cuisine: American
Ingredients: 1 cup unsalted butter; 1 1/2 cups heavy cream; 1 1/2 cups whole milk; 3/4 cup granulated sugar; 5 large egg yolks; 1 teaspoon vanilla extract; 1/4 teaspoon salt

Isabella

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Indulge in the rich and nutty flavors of homemade brown butter ice cream with this easy-to-follow recipe. This creamy dessert combines the deep, caramelized notes of browned butter with a silky custard base for a truly unique and delightful treat.

Ingredients:

1 cup unsalted butter

1 1/2 cups heavy cream

3/4 cup granulated sugar

1 1/2 cups whole milk

5 large egg yolks

1 teaspoon vanilla extract

1/4 teaspoon salt

Instructions:

Brown the Butter: Melt the unsalted butter in a saucepan over medium heat. Continue cooking until the butter turns golden brown and develops a nutty aroma. Remove from heat and set aside to cool.

Heat the Cream and Milk: In a separate saucepan, combine the heavy cream and whole milk. Heat the mixture over medium heat until it just begins to simmer. Avoid boiling.

Whisk Eggs and Sugar: In a bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and slightly thickened.

Temper the Eggs: Gradually add the hot cream mixture to the egg mixture, whisking constantly to prevent curdling.

Cook the Custard: Return the combined mixture to the saucepan. Cook over low heat, stirring frequently, until the custard thickens. Be careful not to let it boil.

Combine and Chill: Strain the custard through a fine-mesh sieve into a clean bowl. Stir in the browned butter, vanilla extract, and salt. Let the mixture cool, then refrigerate until thoroughly chilled.

Churn: Once the custard is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.

Freeze: Transfer the churned ice cream to a container and freeze until it reaches a firm consistency.

Serving Tips:

Softening Before Serving: For the best texture, let the ice cream sit at room temperature for about 5-10 minutes before serving. This will soften it slightly, making it easier to scoop.

Scooping: Use a warm ice cream scoop or spoon to serve the ice cream. Dip the scoop in hot water, then dry it off before scooping to help it glide through the frozen ice cream more smoothly.

Garnishes: Enhance the flavor by topping with a sprinkle of sea salt or a drizzle of caramel sauce. You can also pair it with fresh fruit or nuts for added texture and flavor.

Storage Tips:

Container: Store the ice cream in an airtight container to prevent it from absorbing odors from the freezer and to help maintain its texture.

Freezer Temperature: Keep the ice cream at a consistent freezer temperature of 0°F (-18°C) or lower to prevent it from becoming too icy or losing its creamy consistency.

Avoid Ice Crystals: To minimize the formation of ice crystals, place a piece of plastic wrap directly on the surface of the ice cream before sealing the container. This helps to reduce air exposure and maintain a smooth texture.

Shelf Life: Homemade ice cream is best enjoyed within 2-3 weeks for optimal flavor and texture. Over time, it may become harder and develop ice crystals.

Reviving Texture: If the ice cream becomes too hard, let it sit at room temperature for a few minutes to soften before serving.

Related Recipes:

Coffee Ice Cream Cake

FAQs:

Can I make brown butter ice cream without an ice cream maker?

Yes, you can still make brown butter ice cream without an ice cream maker. After churning the mixture, transfer it to a container and freeze it. To achieve a creamy texture, stir the mixture every 30 minutes for the first 2-3 hours to break up ice crystals. This manual stirring helps mimic the churning process and improves the texture of the ice cream.

How can I store leftover brown butter ice cream to keep it fresh?

Store leftover brown butter ice cream in an airtight container to prevent it from absorbing freezer odors and to maintain its texture. Place a piece of plastic wrap directly on the surface of the ice cream before sealing the container to minimize ice crystal formation. Keep the container in the freezer at 0°F (-18°C) or lower for best results.

Can I substitute ingredients in this recipe?

Yes, you can make a few substitutions if needed. For a lighter version, use half-and-half instead of whole milk and heavy cream. If you prefer a dairy-free option, try using coconut milk and a dairy-free butter substitute. However, keep in mind that substitutions may alter the flavor and texture of the ice cream.

What can I do if my brown butter ice cream becomes too icy or hard?

If your ice cream becomes too icy or hard, let it sit at room temperature for about 5-10 minutes to soften slightly before serving. This will make it easier to scoop. If the texture remains an issue, consider adjusting the recipe or adding stabilizers in future batches to improve the creaminess.

Conclusion:

Enjoy your homemade brown butter ice cream as a decadent dessert or a special treat on a warm day. This rich and flavorful ice cream is sure to become a new favorite in your dessert repertoire!

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