Control Temperature Precisely
Above about 85 °C the egg yolk can stand. A digital thermometer is more reliable here than a rigid cooking time.
European Recipe
Butter ice cream with brown butter
For butter ice cream, butter, whole milk, cream, egg yolk, sugar and vanilla are processed into an ice base. The butter is first browned, then finely emulsified in the cooked cream and frozen after thoroughly cooling in the ice machine.
Total time
7 hr
Calories
315 kcal
Servings
8 servings
Difficulty
Medium
Why this recipe works
Butter-ice creamy and without fat film
browned butter tastes intense and must be evenly combined with the milk-egg-yellow base. Pull the cream to the rose at a gentle heat up to 82 to 84 °C without having to boil it. A stick blender finely distributes the butter fat, while several hours of cooling stabilize the mass. Only the completely cold base comes into the ice machine; after that the ice cream in the freezer gets its potable firmness.
Summer Recipes
Recipe
Butter ice cream with brown butter
This butter ice cream gets a nutty aroma through browned butter. A boiled egg yolk cream ensures a smooth, creamy consistency.
Ingredients
8 servings
Method
-
1
Browning butter
Melt butter in a light pot over medium heat. Heat until foaming, turn the milk ingredients golden brown and smell nutty. Pour immediately into a heat-resistant bowl so that it does not darken.
-
2
Heat the milk base
Heat milk with 150 ml cream, vanilla paste and salt in a saucepan until the mixture is clearly steaming. Do not fry. Stir egg yolk and sugar in a bowl smooth but not foamy.
-
3
Pull off egg yolk cream to the rose
Add a third of the hot milk to the egg yolk while stirring constantly. Pour everything back into the pot and stir with a silicone spatula at low to medium heat until the cream reaches 82 to 84 °C and thinly covers the spatula.
-
4
Add butter and cool
Remove the cream from the stove. Add browned butter and the remaining 100 ml of cold cream and emulsify for about 30 seconds with the blender. Pour into a bowl through a fine sieve, cover directly and cool completely for at least 4 hours.
-
5
Freeze ice
Stir the chilled mixture briefly, then churn it in an ice cream maker for 25 to 35 minutes according to the manufacturer's instructions. Transfer it to a shallow, pre-chilled container and freeze for another 2 hours for a firmer consistency. Let it soften for 5 minutes before scooping.
Kitchen know-how
Tips for Butter ice cream with brown butter
Quick and completely cool
Place the bowl in an ice water bath after passing. A cold base freezes faster and forms smaller ice crystals.
Variations
How to adapt this recipe
Freeze the mixture in a flat metal bowl and hit it vigorously every 30 minutes during the first 3 hours with a snow broom or blender. The result will be a little more compact.
Before the last freeze, pull 80 g of fully cooled caramel sauce in thin streaks under the freshly stirred ice without completely mixing it.
Nutrition per serving
315kcal
18.0 gCarbohydrates
5.0 gProtein
25.0 gFat
Values are estimates per serving 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 tanning, the milk components of the butter roast. This creates nutty, slightly caramely aromas that are missing in melted light butter.
At 82 to 84 °C, binds the cream and covers a spatula. If you drag a line over the spatula with your finger, it should remain visible.
The butter was probably not emulsified fine enough or the basic mass was still warm when freezing. Mix it briefly with the mixer and cool it completely.
The egg yolks do not remain raw: they are heated in the cream to 82 to 84 °C. For an egg-free variant a different recipe with starch would be necessary.
Airtight and directly covered on the surface, it tastes best within about two weeks. Before serving briefly in the refrigerator or at room temperature.
Keep cooking