Burnt butter ice cream

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A rich custard-based ice cream with savoury and nutty burnt butter notes. Paired with the brown sugar and custard base, the flavour of this ice cream is almost reminiscent of chocolate chip cookie dough, or a butterscotch sauce.

Note that, due to the large amount of fat introduced from the butter, this ice cream has a significantly reduced amount of cream, and an increased amount of milk, giving a final fat percentage of approximately 18%.

This ice cream goes fantastically with french toast, waffles, pancakes, or sticky toffee pudding.

INGREDIENTS

  • 100g unsalted butter
  • 15g (2 tbsp) skim milk powder
  • 500ml whole milk
  • 160ml heavy cream
  • 150g dark brown sugar1
  • 5 large egg yolks
  • 1 tsp vanilla extract
  • 1 tsp of white miso2

STEPS

  1. In a small saucepan over medium heat, add the butter. Once butter has fully melted, add the skim milk powder, and continue to cook, stirring frequently, until the foam subsides and the milk solids have toasted and become golden. Remove from the heat (the milk solids will continue to get darker), and leave the to cool down to room temperature.

  2. Add the milk to a medium saucepan, and heat over medium heat.

  3. In a separate bowl, stir together the egg yolks. Gradually pour in the burnt butter (both the clarified butterfat and the toasted milk solids) while whisking, making sure to fully emulsify the butter into the yolks. Add the brown sugar and continue whisking until fully incorporated.

  4. Gradually pour the warm milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.

  5. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula.

  6. Strain the custard into a bowl with the heavy cream. Stir until cool, add the vanilla extract, then refrigerate to chill thoroughly, preferably overnight.

  7. Freeze the custard in your ice cream maker according to the manufacturer’s instructions.

burnt butter icecream

NOTES

  1. To focus the flavour on the brown butter, you can replace the dark brown sugar with white sugar. ↩︎
  2. The miso flavour is unnoticeable in the churned ice cream, but adding miso instead of salt slightly bumps the savoury complexity of this ice cream. ↩︎

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