Burnt butter ice-cream
This burnt butter ice cream features a rich, nutty flavour profile created by browning the butter, resulting in a creamy and decadent dessert. Using simple ingredients, it requires making a custard base that is chilled and churned to perfection.
Cook time 10 min
Prep time 30 min
Ingredients:
2/3 cup butter2 cups milk (1% fat)
1 cup light sour cream
6 yolks
1 cup brown sugar
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.
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!
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. Serve your burnt butter ice cream in a waffle cone or alongside a warm dessert like apple pie for a truly memorable treat.
Burnt butter ice-cream FAQ:
The butter is browned when it turns a golden brown color and releases a nutty aroma, typically after 5-7 minutes of cooking over medium heat. Be careful not to let it burn.
The custard should be chilled in the refrigerator for at least 4 hours, but it's best to let it sit overnight for optimal flavor and texture.
While brown sugar gives a distinct flavor and richness, you can substitute with granulated sugar. However, the taste and texture may vary slightly.
If the custard doesn’t thicken after cooking it for 5-8 minutes, ensure your heat isn’t too high and continue stirring. If it still doesn't thicken, it may need more time on the heat.
Store the ice cream in an airtight container in the freezer. It will keep well for about 2-3 weeks. If frozen longer, it may become harder, so allow it to sit at room temperature briefly before serving.
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.
Nutrition per serving
6 ServingsCalories 470kcal
Protein 7g
Carbohydrates 44g
Fiber 0.00g
Sugar 40g
Fat 30g
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