Burnt butter ice-cream
Indulge in the decadent flavors of homemade Burnt Butter Ice-Cream! Made with rich brown butter, creamy milk, light sour cream, and a touch of brown sugar, this delightful dessert promises a luscious and unique taste experience. Perfect for any occasion or just a special treat. Discover the recipe now!
- 06 Jul 2024
- Cook time 10 min
- Prep time 30 min
- 6 Servings
- 5 Ingredients
{'title': 'Burnt Butter Ice-Cream', 'description': "Indulge in the rich, nutty flavor of burnt butter transformed into a creamy, decadent ice cream. This recipe combines simple ingredients to create a unique dessert that's sure to impress your friends and family."}
Ingredients:
Instructions:
- Begin by melting the butter in a medium-sized saucepan over medium heat.
- Continue cooking the butter, swirling the pan occasionally, until it turns a golden brown color and has a nutty aroma. This should take about 5-7 minutes.
- Once browned, remove the pan from the heat to prevent the butter from burning and set it aside to cool slightly.
- In another medium saucepan, warm the milk over medium heat until it is hot but not boiling. You want it steamy with small bubbles forming around the edges.
- Remove the milk from the heat and let it cool slightly.
- In a large bowl, whisk together the egg yolks and brown sugar until the mixture becomes thick and pale.
- Gradually pour the cooled browned butter into the egg yolk and sugar mixture, whisking continuously to combine.
- Slowly add the warm milk to the mixture while whisking constantly to temper the eggs and prevent curdling.
- Pour the combined mixture back into the saucepan and return it to the stove over medium-low heat.
- Cook the mixture, stirring constantly with a wooden spoon or heatproof spatula, until it thickens and coats the back of the spoon (between 170°F and 175°F or 76°C and 80°C on an instant-read thermometer). This should take about 5-8 minutes.
- Do not let the mixture boil, as boiling can cause the custard to curdle.
- Once thickened, pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and achieve a smooth texture.
- Stir in the light sour cream until fully incorporated.
- Let the mixture cool to room temperature, then cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until it is thoroughly chilled.
- Once the custard base is well-chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions. This typically takes about 20-25 minutes.
- The ice cream should be thick and creamy.
- Transfer the churned ice cream into an airtight container and place it in the freezer for at least 4 hours, or until it reaches your desired consistency.
- Scoop the burnt butter ice cream into bowls or cones and enjoy!
Tips:
- Use high-quality butter: High-quality butter will enhance the flavor and texture of your ice cream.
- Control the heat: When browning the butter, keep a close eye on it to prevent burning. You want a golden brown color with a nutty aroma.
- Chill the mixture: Ensure the custard mix is thoroughly chilled before churning in your ice cream maker for the best texture.
- Optional add-ins: Feel free to mix in some toasted nuts or chocolate chips for added texture and flavor.
{'summary': 'Burnt Butter Ice-Cream is a delightful dessert that marries the deep flavors of browned butter with the creaminess of ice cream. Following this simple yet delicious recipe will give you a dessert that stands out and is perfect for any occasion.', 'serving_suggestions': 'Serve your burnt butter ice cream in a waffle cone or alongside a warm dessert like apple pie for a truly memorable treat.'}
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 470kcal | 19% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 44g | 13% |
| Fiber 0.00g | 0% |
| Sugar 40g | 41% |
| Fat | |
| Fat 30g | 35% |
| Saturated 16g | 53% |
| Cholesterol 260mg | - |
| Vitamins | |
| Vitamin A 330ug | 37% |
| Choline 170mg | 30% |
| Vitamin B1 0.09mg | 8% |
| Vitamin B2 0.24mg | 18% |
| Vitamin B3 0.16mg | 1% |
| Vitamin B6 0.13mg | 8% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.98ug | 41% |
| Vitamin C 0.34mg | 0% |
| Vitamin E 1.09mg | 7% |
| Vitamin K 2.11ug | 2% |
| Minerals | |
| Calcium, Ca 210mg | 16% |
| Copper, Cu 0.04mg | 0% |
| Iron, Fe 0.78mg | 7% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 180mg | 15% |
| Potassium, K 280mg | 8% |
| Selenium, Se 13ug | 23% |
| Sodium, Na 88mg | 6% |
| Zinc, Zn 0.96mg | 9% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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