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Sep. 28th, 2009 08:09 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Brown Butter Ice Cream.
1 cup milk (I used buttermilk, 'cause there isn't enough butter in the recipe)
1 cup cream
1/2 cup sugar
1/2 cup butter, diced
1/2 tsp lemon juice
3 egg yolks
1/8 tsp sea salt
Combine the milk and cream in a saucepan and add half the sugar. Place the pan over medium heat and bring to a boil. Remove the pan from the heat and set aside.
In another saucepan, place the butter over low heat. When the butter is melted, increase the heat to medium. Watch carefully, using a spoon to push aside foam to check the color of the milk solids. When they turn brown and you smell a sweet, nutty aroma, remove the pan from the heat, add the lemon juice, and transfer to a bowl to cool until no longer hot to the touch.
In a large bowl whisk the egg yolks, the remaining 1/4 cup sugar, and the salt until light in color and thick. Whisk in the cooled brown butter, adding it slowly and whisking it vigorously to emulsify the mixture. When fully incorporated, slowly whisk in the cream/milk mixture. Pour the mixture into a clean pan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Cool quickly by placing it in a larger bowl or sink filled with ice water. Stir often until cool. Cover and refrigerate overnight to meld the flavors.
The next day, churn according to ice cream maker instructions.
What worked: It was very tasty. Nutty and brown-butter flavored, but not overly sweet. There wasn't a lot - about a scoop apiece - but if there had been more the four of us would have eaten it, so that might be for the best.
What didn't: I must have jarred the freezer door ajar, because it ended up on the slushy side of soft-serve. It was thicker than that when I put it in the freezer that morning.
Will I make it again? Not soon, but it's a good ice cream recipe to throw into the mix every once in a while.
And a bonus: next week's Resolution Recipe, which I made for the above ice cream: Salted Caramel Sauce.
3/4 cup sugar
1/3 plus 2 Tbsp cream
2/3 cup butter, diced
Place the sugar in a heavy saucepan over medium-low heat. Cook the sugar until it melts and begins to turn a caramel color. (A temperature maybe? Give the caramel a stir to blend in any uncooked sugar. Once it has all turned into liquid caramel, remove the pan from the heat and dip the base of the pan into cold water to stop the caramel from cooking further.
Carefully stir in the cream (the mixture may splatter and foam), add the butter, and stir over low heat until all the caramel is dissolved. Serve warm or at room temperature.
What worked: It didn't.
What didn't: I made two attempts; both turned into caramel concrete.
Will I make it again? Not by this recipe unless I have someone who knows how to make this physically walk me through it. Two failures is enough.
What I'm reading: Tim Powers, A Time to Cast Away Stones
1 cup milk (I used buttermilk, 'cause there isn't enough butter in the recipe)
1 cup cream
1/2 cup sugar
1/2 cup butter, diced
1/2 tsp lemon juice
3 egg yolks
1/8 tsp sea salt
Combine the milk and cream in a saucepan and add half the sugar. Place the pan over medium heat and bring to a boil. Remove the pan from the heat and set aside.
In another saucepan, place the butter over low heat. When the butter is melted, increase the heat to medium. Watch carefully, using a spoon to push aside foam to check the color of the milk solids. When they turn brown and you smell a sweet, nutty aroma, remove the pan from the heat, add the lemon juice, and transfer to a bowl to cool until no longer hot to the touch.
In a large bowl whisk the egg yolks, the remaining 1/4 cup sugar, and the salt until light in color and thick. Whisk in the cooled brown butter, adding it slowly and whisking it vigorously to emulsify the mixture. When fully incorporated, slowly whisk in the cream/milk mixture. Pour the mixture into a clean pan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Cool quickly by placing it in a larger bowl or sink filled with ice water. Stir often until cool. Cover and refrigerate overnight to meld the flavors.
The next day, churn according to ice cream maker instructions.
What worked: It was very tasty. Nutty and brown-butter flavored, but not overly sweet. There wasn't a lot - about a scoop apiece - but if there had been more the four of us would have eaten it, so that might be for the best.
What didn't: I must have jarred the freezer door ajar, because it ended up on the slushy side of soft-serve. It was thicker than that when I put it in the freezer that morning.
Will I make it again? Not soon, but it's a good ice cream recipe to throw into the mix every once in a while.
And a bonus: next week's Resolution Recipe, which I made for the above ice cream: Salted Caramel Sauce.
3/4 cup sugar
1/3 plus 2 Tbsp cream
2/3 cup butter, diced
Place the sugar in a heavy saucepan over medium-low heat. Cook the sugar until it melts and begins to turn a caramel color. (A temperature maybe? Give the caramel a stir to blend in any uncooked sugar. Once it has all turned into liquid caramel, remove the pan from the heat and dip the base of the pan into cold water to stop the caramel from cooking further.
Carefully stir in the cream (the mixture may splatter and foam), add the butter, and stir over low heat until all the caramel is dissolved. Serve warm or at room temperature.
What worked: It didn't.
What didn't: I made two attempts; both turned into caramel concrete.
Will I make it again? Not by this recipe unless I have someone who knows how to make this physically walk me through it. Two failures is enough.
What I'm reading: Tim Powers, A Time to Cast Away Stones
