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Aug. 8th, 2021 10:01 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Butterscotch Ice Cream.
2 tsp butter
1 1/2 cups cream
3/4 cup tightly packed brown sugar
2 Tbsp bourbon (I used Bushmill's whiskey)
1/2 tsp salt
2 cups milk
1/4 cup sugar (I used half dark corn syrup and half sugar)
5 large egg yolks
4 tsp cornstarch, mixed with 2 Tbsp cold milk
Place the butter in a heavy-bottomed saucepan over medium heat. Cook until the butter melts, sizzles, and begins to take on a brown, nutty color. When it's richly browned but not burnt, add the cream, brown sugar, bourbon, and salt off the burner so it doesn't spatter all over the place. Cook the sauce, stirring occasionally to help dissolve the sugar, over medium-high heat until it comes to a boil. Transfer to a bowl and cool in the fridge below 100 F.
Fill a large bowl 2/3 with icy water and place in the fridge. Put the milk and sugar in a saucepan, and place over medium-high heat. Cook, whisking occasionally to discourage the milk from scorching, until the mixture comes to a full rolling boil. Whisk in the cornstarch mixture and cook for 1 minute, then remove from heat.
In a medium bowl, whisk the yolks. Add 1/2 cup of the hot dairy mixture to the yolks while whisking so it doesn't scramble. Pour the tempered yolks back into the dairy while whisking. Place over medium-low heat and cook, stirring and scraping constantly with a rubber spatula to avoid curdling. When it thickens and reaches 180 F, immediately pour into a shallow bowl. Nest the hot bowl into the ice bath, stirring occasionally until it cools down below 50 F.
Remove the bowl from the ice bath and add the chilled butterscotch sauce, whisking until evenly combined. Transfer this base to the fridge to cure for at least 4 hours or overnight.
Churn according to the ice cream maker's instructions. (KitchenAid, stir speed, 25-30 minutes.) Transfer to a container and press plastic wrap directly on the surface to prevent ice crystals from forming. Cover and store in the freezer for 12 hours before eating.
What worked: This was good, as all ice cream recipes from this book have been. It tasted (pleasantly) like a Brach's butterscotch hard candy. But you know what really made it work? Adding some toasted walnuts or pecans over the top made it amazeballs.
What didn't: I probably could have browned the butter a bit further to get a deeper butterscotch flavor. More importantly, I forgot to make and add the cornstarch mixture until about an hour after I had made the base. I added it in with a few cups of base and cooked it for 1 minute. I used the immersion blender to try to break up blobs, but I probably missed a blob or two of cornstarch. This worked okay, but the ice cream texture overall was much harder (I suspect) than if I had done the process correctly.
Will I make it again? Probably.
2 tsp butter
1 1/2 cups cream
3/4 cup tightly packed brown sugar
2 Tbsp bourbon (I used Bushmill's whiskey)
1/2 tsp salt
2 cups milk
1/4 cup sugar (I used half dark corn syrup and half sugar)
5 large egg yolks
4 tsp cornstarch, mixed with 2 Tbsp cold milk
Place the butter in a heavy-bottomed saucepan over medium heat. Cook until the butter melts, sizzles, and begins to take on a brown, nutty color. When it's richly browned but not burnt, add the cream, brown sugar, bourbon, and salt off the burner so it doesn't spatter all over the place. Cook the sauce, stirring occasionally to help dissolve the sugar, over medium-high heat until it comes to a boil. Transfer to a bowl and cool in the fridge below 100 F.
Fill a large bowl 2/3 with icy water and place in the fridge. Put the milk and sugar in a saucepan, and place over medium-high heat. Cook, whisking occasionally to discourage the milk from scorching, until the mixture comes to a full rolling boil. Whisk in the cornstarch mixture and cook for 1 minute, then remove from heat.
In a medium bowl, whisk the yolks. Add 1/2 cup of the hot dairy mixture to the yolks while whisking so it doesn't scramble. Pour the tempered yolks back into the dairy while whisking. Place over medium-low heat and cook, stirring and scraping constantly with a rubber spatula to avoid curdling. When it thickens and reaches 180 F, immediately pour into a shallow bowl. Nest the hot bowl into the ice bath, stirring occasionally until it cools down below 50 F.
Remove the bowl from the ice bath and add the chilled butterscotch sauce, whisking until evenly combined. Transfer this base to the fridge to cure for at least 4 hours or overnight.
Churn according to the ice cream maker's instructions. (KitchenAid, stir speed, 25-30 minutes.) Transfer to a container and press plastic wrap directly on the surface to prevent ice crystals from forming. Cover and store in the freezer for 12 hours before eating.
What worked: This was good, as all ice cream recipes from this book have been. It tasted (pleasantly) like a Brach's butterscotch hard candy. But you know what really made it work? Adding some toasted walnuts or pecans over the top made it amazeballs.
What didn't: I probably could have browned the butter a bit further to get a deeper butterscotch flavor. More importantly, I forgot to make and add the cornstarch mixture until about an hour after I had made the base. I added it in with a few cups of base and cooked it for 1 minute. I used the immersion blender to try to break up blobs, but I probably missed a blob or two of cornstarch. This worked okay, but the ice cream texture overall was much harder (I suspect) than if I had done the process correctly.
Will I make it again? Probably.
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Date: 2021-08-08 05:27 pm (UTC)no subject
Date: 2021-08-09 03:32 pm (UTC)I've made two previous recipes from this book, and enjoyed them. It's been a while (partly because the downstairs freezer has not had any room for the ice cream attachment).
no subject
Date: 2021-08-09 04:53 pm (UTC)