Brown butter ice cream

Just a quick post guys- just wanted to share this brown butter ice-cream I just made.  It is possibly my new favourite ice cream.

 

This recipe is based on one of my favourite books- frozen desserts by Francisco J Migoya

 

100g good quality butter (this ice-cream is all about the butter- use the best butter you can afford)

4 egg yolks

150g castor sugar

720ml milk

 

First, make the brown butter. In a small saucepan melt butter, then continue to cook until brown but not black. The butter should smell like roasted hazelnuts when at the correct beurre noisette stage.

 

Whisk the egg yolks and castor sugar together in a large heat proof  bowl.

 

Bring milk to a simmer in a medium saucepan. Pour onto egg yolks, whisk until combined then transfer back to saucepan. Cook mixture until it reaches 82C on a thermometer, or until it thickens and coats the back of a spoon.

 

Strain mixture through a fine mesh sieve, and cook rapidly over ice. Stir in butter while milk and egg mixture (custard) is still warm.

 

Churn in an ice-cream machine. If you don’t have an ice-cream machine you can freeze the mixture, periodically removing and beating with electric beaters, but if you love ice-cream like I do, a machine is money well spent.

 

I’ll post again soon with some more of my adventures. Thank you everyone for all the amazing support!

 

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23 responses to this post.

  1. Posted by sonia on December 30, 2010 at 10:46 am

    Oh Callum that does look rather lovely, you are very experimental with your icecream flavours which I do find commendable. Had a little giggle at the DESSERT spoon though. Looks a bit on the large side, but hey, you are a growing boy so enjoy!

    Reply

  2. I love the little black flecks in it! It makes it look pretty in a strange way. I pictured it to be an actual brown but this looks much more appealing. What does it taste like by the way? Is it overly creamy or sweet? I’d imagine it to be quite subtle but I’m reluctant to try it without knowing first!

    Thank you for sharing the recipe Callum!

    Reply

    • It is subtle, not too sweet, but it is important that you get sufficient colour when “burning” the butter. You have to take it quite far so that it adds flavour and not just a creaminess

      Reply

  3. Posted by Sudharma on December 30, 2010 at 3:20 pm

    That looks scrumptious
    i just saw the finals.I live in India,so.
    Peter Gilmore’s snow egg which you made,the way you torched it was just awesome.
    it’s wonderful watching you cook ! 😀

    Reply

  4. Posted by siddhant on December 30, 2010 at 3:40 pm

    this looks amazing callum…i just saw the final in india..i soo wanted you to win! your really an inspiration….im almost 18 n i pursue a career in food….and seeing what you’ve dona at 20…its really inspiring!…cheers!

    Reply

  5. Hey Callum, just watched the finals of MasterChef yesterday.
    I live in India, so.
    I can’t wait to try that dessert at home 🙂 It was wonderful watching you cook!

    Reply

  6. Posted by Sruthi on December 31, 2010 at 7:15 am

    this looks brilliant… however is the little-little things on the ice cream the brown butter? saw your show just yesterday…What a fight u faced ..:) ….. I am just 13 …..taking up cooking in future…. And you have been very inspirational to the young generation….:D..!!!

    Reply

  7. Wow this looks so tempting!! You’re just brilliant Callum!!! The grand finale of MasterChef Australia was aired in india yesterday & i really wish you had won the title!! but im not sad u didnt…infact im so glad that u made it to runner up!! ur improving day after day & & i cant wait til ur book is published..ill buy it for sure!! I dont know u personally but i just wanna say that im so proud you!!! You’re a big hit here in india..we love you!!!!!!!!! 😀

    Reply

  8. Posted by Pooja Kumar on December 31, 2010 at 2:02 pm

    hey callum!!!
    you are a great inspiration!! i luv your desserts!! especially the macarons! 🙂 i am your no.1 fan! 🙂

    Reply

  9. Posted by sudharma on December 31, 2010 at 3:27 pm

    Happy new year callum 🙂

    Reply

  10. Ooh this is interesting. Hmm, I am looking forward to quirky ice cream flavors. 😀

    Reply

  11. Posted by Pooja Kumar on January 1, 2011 at 7:43 am

    the icecream looks sooo delicious..!!

    Reply

  12. Love, love, love this recipe!

    Reply

  13. Posted by Anjali on January 3, 2011 at 2:46 am

    It looks absolutely amazing!But I always end up burning butter so I’m not quite sure I can make it!

    Reply

  14. Posted by Tanisha on January 3, 2011 at 8:13 am

    Hi Callum! If i don’t have a ice-cream machine, for how much should time should i keep the mixture in a freezer, before i start beating it with an electric beater?? And how many times should i repeat this process to do justice to this beautiful ice-cream recipe of yours? 😀

    Reply

  15. Posted by Archna on January 3, 2011 at 4:41 pm

    Hey Callum, Happy New Year! Watched the finals recently as I live in India…you are an amazing cook and I love your desserts. Great to see your recipes here….

    Reply

  16. Posted by janessa bhattarai on January 6, 2011 at 11:41 am

    they luk so tasty…yummmmm!!!:)

    Reply

  17. I got an ice-cream machine for Christmas and have been looking for good recipes! This looks delicious 🙂

    Reply

  18. Posted by Ayontika on January 11, 2011 at 7:02 am

    Hey Callum hope you are reading this comment of mine You are a simply an awesome cook….seeing you on Masterchef was a pleasure, My mom loves cooking and she loved your snow egg and ME TOO! 😀 Im from India and You are having uncountable no. of Indian fans…WE LOVE YOU SO MUCH! KEEP COOKING MORE YUMMY DESERTS…i wish i could taste them 😀 ! THUMPS UP FROM INDIA! 😀

    Reply

  19. Posted by chong on January 22, 2011 at 9:59 pm

    the minute i saw this i was like ‘YEAH!’ gonna do it definitely

    Reply

  20. Hey Callum,

    I tried making ice cream once without an ice cream maker. I put the mixture in a canister, sandwich it with ice on a container then generously scatter salt all over to make the temperature colder. Old-schoo tricks but it works great. Just make sure the canister is tightly sealed or else, you’ll be having a very salty ice cream. Hahaha!

    Jude

    Reply

  21. Posted by Kelly on February 15, 2011 at 3:30 pm

    Love love love !!!

    Reply

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