Ice cream is one of those desserts that can either steal the show in its own right, or play second fiddle to the main event. This Brown Butter Ice Cream, with no apology, falls into the latter category.
It’s the perfect accompaniment to any number of desserts and puddings, bringing a subtle nutty, caramel creaminess to the party, without being overly dominating. And, on this occasion, it was the perfect partner to these Brown Butter Blondies, which I served warm, with caramel sauce drizzled over top and a sprinkling of crushed almond praline. Perfecto, if I do say so myself.
The recipe comes from Bon Appetit. While peanut brittle is added into the churned ice cream in the original recipe, I left it out as I already had left-over crushed almond praline on hand from my Almond Bavarois dessert. If, however, you like the sound of the peanut brittle addition, check out the recipe link above.
If you have a dessert or pudding that has nutty or caramel flavours, and want an ice cream to accompany it that enhances those flavours beautifully, you can’t go past this one. Enjoy!
- 100g (3.5 oz) unsalted butter
- 2 cups heavy whipping cream
- 1 cup whole milk
- 1 vanilla pod, split and seeds scraped
- 6 large egg yolks
- 1/3 cup sugar
- 1/3 cup dark brown sugar
- 1/4 teaspoon salt
- Melt butter in small skillet over medium-low heat. Cook until butter turns dark amber, stirring occasionally, about 6 minutes (do not burn). Pour through fine strainer into small bowl and allow to cool.
- Put cream, milk and vanilla pod in large saucepan and over low heat, bring to scalding (just prior to simmer) and take off heat.
- In the meantime, whisk egg yolks, both sugars, and salt in large bowl until thick and well blended.
- Add cooled brown butter and whisk to blend.
- Gradually whisk hot cream mixture into yolk mixture; return to same saucepan.
- Stir mixture over medium-low heat until instant-read thermometer registers 81°C (178°F), about 5 minutes. Strain custard into large bowl. Set bowl over larger bowl of ice water. Stir until custard is cold.
- Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container and freeze.
Food Photography Info: Canon 550D (EOS Rebel T2i); Sigma 30mm 1.4 DC ‘Art’ lens / Natural lighting