BROWN BUTTER ICE CREAM RECIPE RECIPES

Steps:

• Cut the butter into cubes and place in a medium saucepan (the pan should be big enough to prevent boil overs, as the butter will foam up a lot). Place over medium heat until butter melts, shaking occasionally. Once the large bubbles subside, watch closely until the butter is golden and the solids are nicely browned. Immediately pour the melted butter into a bowl. (If the solids get a little too dark, you can strain them out and discard them.).
• Rinse out and dry the saucepan. Put half the sugar in the pan, and half into a blender. Add the milk to the saucepan, and place over low heat, stirring well to dissolve the sugar.
• Meanwhile, add the egg yolks to the sugar in the blender. Process until combined, then, while still running, drizzle the brown butter into the yolk-sugar mixture.
• When the milk-sugar mixture is almost simmering, turn the blender on again and drizzle in the liquid. Add the salt and process until well blended. Continue to process while slowly adding the ice-cold heavy cream. Transfer to a bowl, cover tightly with plastic wrap and refrigerate until very cold, at least 2 hours or up to overnight.
• Churn in your ice cream maker according to manufacturer's instructions. At the very end, two or three minutes before turning off the machine, add the fleur de sel and churn until incorporated.

Steps:

• Put the butter in a small pan. Cook on a medium heat and whisk until the butter has turned a dark golden brown and smells nutty. Cool.
• Put the milk, vanilla seeds and sugar in a pan with a pinch of salt and bring just to the boil, stirring until the sugar has dissolved.
• Beat the egg yolks with an electric whisk, gradually adding the brown butter. Reheat the milk then pour over the eggs, whisking as you go. Pour the mix back into a clean pan over a low heat and stir until the custard is thick enough to coat the back of the spoon. Keep stirring and don’t let it overheat or you’ll end up with scrambled eggs. The whole process should take around 8-10 minutes.
• Pour through a sieve into a bowl then stir in the cream. Pour into an ice-cream maker and churn until thick or pour into a freezer box and freeze, stirring every hour or so until frozen. Freeze it in its box until you need it.
• Before serving put the ice cream in the fridge for 5-10 minutes, so that it is easy to scoop. Cook’s notes Whisking the butter while it cooks guarantees a deep, even colour as this prevents the milk solids collecting on the bottom of the pan and burning. Freeze the leftover egg whites to make meringues another time. They will keep for 12 months.