Its almost like I have an unconscious wish to get really really fat. I’ll spend hours at the gym the weekend baking and eating and still find myself a bit confused when my jeans fit tight on Monday morning. The best part is that by some miracle I am able to ignore this and use absolutely no common sense when I see recipes like Brown Butter Ice Cream. Obviously ice cream base on its own isn’t rich enough so lets add a stick of butter to it. Sounds good to me!
In all seriousness, am I the only one that sees the genius of this? Brown butter on its own is magic and can add so much to a dish. I routinely use it when I make rice.
This is another recipe from Chez Pim and I have to say I was instantly attracted to it. It just made perfect sense to me. Brown butter, sugar, cream could there be a better combination out there? Seriously email me asap if you you know of one. This was one of the recipes that I knew would be amazing the second I laid eyes on it and I was right.
The end result is as close to perfection as any one ice cream can be, it’s also a bit mysterious which I like. That is to say, not knowing that its brown butter ice cream you may not be able to put your finger on what exactly gives this ice cream its incredible rich flavor. It has a very organic custard taste. It will challenge your will power. If you’re smart you’ll just give in.
Brown Butter Ice Cream – Recipe Adapted from Chez Pim
1 cup butter
1 1/2 cups whole milk
1 1/2 cups cream
1/2 cup sugar
6 egg yolks
1 teaspoon salt
Over medium heat melt the butter and allow it to brown being careful not to burn. You want the milk solids to get golden but not too dark, as soon as the butter is browned remove from the heat and pour into a separate bowl to avoid burning it as it will continue to cook if left in the hot pan.
For the ice cream base divide the sugar between a pot (you can wipe out the pot you used for the butter) and a blender. Pour the milk into the pot and over medium heat bring to just a simmer. While you wait for the milk to warm up add your egg yolks to the blender and turn it on to mix them into the sugar. With the blender on a lowish speed slowly pour the browned butter into the egg yolk sugar mixture and mix until combined. Once your milk has come up to a simmer, on a low speed gently add that into the egg yolk butter mixture along with the salt and mix until combined. Pour the cream into the blender and blend quickly to combine.
Pour the ice cream mixture into a bowl, cover and refrigerated until completely cold. I like to make ice cream base the night before churning. Once the mixture is cold, churn in your ice cream maker according to manufactures instructions.
Serve on its own or as an addition to a pie or tart. I served mine with Pim’s amazing Fig Tart. It was truly spectacular.
