Controlling temperature accurately
Above 85 ° C, the yolk can falter. A digital thermometer is more reliable than a rigid cooking time.
European Recipe
Butter ice cream with brown butter
For butter ice cream, butter, whole milk, cream, egg yolks, sugar and vanilla are processed into an ice cream base mass. First, the butter is browned, then finely emulsified into the boiled cream and, after thoroughly cooling, frozen in an ice cream maker.
Total time
7 hr
Calories
315 kcal
Servings
8 servings
Difficulty
Medium
Why this recipe works
Prepare butter-ice cream creamy and without grease film
Brown butter tastes intense and must be evenly combined with the milk and egg yolk base. Remove the cream from the rose at a gentle heat of 82 to 84 ° C without boiling it. A hand blender distributes the butter fat finely, while several hours of cooling stabilize the mass. First, the completely cold base is placed in the ice cream maker; afterwards, the ice cream in the freezer acquires its reproducible firmness.
Summer Recipes
Recipe
Butter ice cream with brown butter
This butter ice cream gets a nutty flavour from browned butter. A boiled egg yolk cream ensures a smooth, creamy consistency.
Ingredients
8 servings
Method
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1
Brown butter
Melt the butter in a light saucepan over a medium heat. Continue to heat until it foams, the milk ingredients turn golden brown and have a nutty smell. Pour immediately into a heat-resistant dish to prevent it from darkening.
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2
Heat milk base
Heat the milk with 150 ml of cream, vanilla paste and salt in a saucepan until the mixture is clearly steaming, it should not boil bubbling. Meanwhile, whisk the egg yolks and sugar in a bowl until smooth but not frothy.
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3
Peel the egg yolk cream off the rose
Add one third of the hot milk to the egg yolk, stirring constantly, pour everything back into the pan and stir over a low to medium heat with a silicone spatula until the cream reaches 82 to 84 ° C and covers the spatula thinly.
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4
Add butter and chill
Remove the cream from the heat. Add browned butter and the remaining 100 ml cold cream and emulsify with a hand blender for about 30 seconds. Pour through a fine sieve into a bowl, cover immediately and cool completely for at least 4 hours.
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5
Freezing ice
Stir the cold mixture again briefly and freeze for 25 to 35 minutes according to the instructions of the ice cream maker. Pour into a flat, pre-cooled container and freeze for a further 2 hours for a firmer consistency.
Kitchen know-how
Tips for Butter ice cream with brown butter
Quick and completely cool
After passing the bowl, place it in an ice water bath. A cold ground mass freezes faster and forms smaller ice crystals.
Variations
How to adapt this recipe
Freeze the mixture in a flat metal bowl and whisk vigorously every 30 minutes for the first 3 hours, with a whisk or blender, resulting in a slightly more compact result.
Before the last freezing, fold 80 g of completely cooled caramel sauce into thin streaks under the freshly stirred ice cream without mixing it in completely.
Nutrition per serving
315kcal
18.0 gCarbohydrates
5.0 gProtein
25.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Butter ice cream with brown butter
When browned, the milk components of the butter roast. This results in nutty, slightly caramelized flavours that are missing in melted light butter.
At 82 to 84 ° C, the cream binds and covers a spatula. If you rest a line with your finger over the spatula, it should remain visible.
The butter was probably not emulsified finely enough or the base mass was still warm when it was frozen. Mix it briefly with a hand blender and cool it completely.
The yolks are not left raw: they are heated to 82 to 84 ° C. For an egg-free version, a different formula with starch would be necessary.
Airtight and covered directly on the surface, it tastes best within about two weeks. Keep at room temperature or refrigerator before serving.
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