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

almond crumble

4 tbsp (56g) butter, cold & cubed
1/2 cup (62g) flour
1/2 cup (71g) slivered almonds
4 tbsp (22g) oats
2 tbsp sugar

Oven 350F

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

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