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!