Brown Butter Ice Cream
One last post before I leave for Michigan in a few hours.
This was my first time making ice cream and though it seemed to set up more like a soft serve than a hard ice cream, it was amazing. The flavor was one of the best ice creams I have had. It is buttery and nutty. Like nothing else I have ever tried before. I wish I would have made gallons of it to keep in the freezer at all times.
I also made two sauces and one topping to go on it, but it is completely great by itself. The brown butter ice cream has a hint of a molasses or brown sugar flavor but on a whole nother level. I say this because whenever I make brown butter anything my Mom always calls it 'Oh, that brown sugar thing' 'No!! brown butter!!' I always respond.
I used to love everything salted caramel. Sauces, candies, ice creams, you name it. But now I think I am getting to used to it and need a change. The Salty Hot Fudge Sauce is a great departure. Chocolate and salt goes together just as great. It reminds me of getting the salted dark chocolate fudge in Monterey.
Almond Crumble, almost like a granola or streusel topping. It is sweet but not overly so, so it gives a nice texture to the ice cream without making it a sugar overload.
Ok, off to go finish packing, charge up the ipod, camera, phone [even though the phone is quite unnecessary, I'm told that there is not much reception at the lake...] and then to say bye to the boyfriend.
Hope everyone has a good first two weeks of November. I'll be back to posting after the 13th!
brown butter ice cream
8 tbsp (114g) butter
2 1/2 cups (590ml) heavy cream
1/2 cup (118ml) milk
6 egg yolks
1 cup (200g) brown sugar
1/2 tsp salt
1 tsp vanilla bean paste
*you will need an ice cream maker
Heat butter in a skillet. Cook until
it turns brown & their are specks
at the bottom ofthe pan. Set aside.
In a saucepan, bring the
cream, milk & vanilla to a
simmer. In a mixer, whisk yolks,
brown sugar & salt until fluffy.
Slowly add in the butter. Once combined,
gradually & slowly add in the
simmiering milk, Pour all back into
the saucepan & cook over low
heat, until thickened. It should coat
the back of your spoon. Pour into
a container & chill until completely
cold. Run through your ice cream
maker, follow those instructions now!
from Heather Christo Cooks
salty hot fudge sauce
4 oz (113g) unsweetened chocolate
3 tbsp (42g) butter
2/3 cup (155ml) water
1/3 cup (66g) sugar
6 tbsp (127g) corn syrup
2 tsp sea salt
1 tbsp vanilla
Melt chocolate & butter over a
double boiler stirring, until well
combined. In a small saucepan,
bring water to a boil over medium
heat then whisk in chocolate/butter.
Whisk in sugar, corn syrup & salt.
Let mixture come to a boil, stir
occassionally. Let boil for 10
minutes. Remove from heat, cool
slightly then serve.
from Smitten Kitten
4 tbsp (56g) butter, cold & cubed
1/2 cup (62g) flour
1/2 cup (71g) slivered almonds
4 tbsp (22g) oats
2 tbsp sugar
Stir together the flour,
almonds, oats & sugar in a
bowl. Cut in butter until
it resembles coarse crumbs.
Spread onto a baking sheet.
Bake for 10-15 minutes,
until it is golden.
Cool completely then crumble.
from Food Nouveau
maple caramel sauce
1/4 cup (57g) butter 1/2 cup (118ml) maple syrup 3/4 cup (177g) heavy cream
Melt butter in a saucepan
over medium heat. Whisk in
maple syrup, then bring to a
boil. Whisk for 2 minutes.
Slowly pour in cream.
Bring to a boil, whisking
frequently until it reaches
220 degrees F.
Remove from heat, serve.
from Deliciously Organic