Brown Butter Ice Cream, or, how to make ice cream in a blender

Churningaway

I’m a bit ice cream crazy right now.  Not that I really needed to point out something that’s out there for the world to see, both here on the blog and on my twitter feed. I blame it all on summer, and on that David Lebovitz.  It’s his new book, The Perfect Scoop, that’s got everything churning, eating and talking ice cream!  If you haven’t got it yet, I’d get one, immediately. His recipe for Malted Milk Ice Cream -which my friend The Amateur Gourmet Adam loved so much he composed a song about it on his blog- is what’s on my dessert menu this weekend.

Ice cream is not, however, my only infatuation of the moment.  I’ve also gone mad about brown butter.  For this I blame Jeffrey Steigarten and his brown butter article in Vogue a month or two ago.  (It doesn’t appear to be online so I couldn’t link to it, sorry.)  In it, Jeffrey not only sang praises, no, composed odes, to brown butter.  He also gave an ingenious cookie recipe from a friend in Thailand, which I’m going to try very soon.

The French name of brown butter, beurre noisette, came from the wonderful hazelnut aroma that develops after the butter has been melted and cooked until golden brown.  It adds such an intense aroma and wonderful flavor to pretty much anything.  Most of the flavor in brown butter comes from caramelized fat solids, the brown bits floating in the sea of golden butter.  Though most refined French recipe calls for straining the brown butter before use, I find that if the brown butter is cooked correctly, that is to say it’s not overly burnt, it’s actually better to leave the brown solids in it.  (Michael Ruhlman did a thorough piece on brown butter a while back, go there if you need more information on this.)

My brown butter ice cream recipe is a result of an experiment.  Or perhaps it would be more accurate to call it a quest: one to see how much brown butter I can get away with adding into a pretty classic, basic ice cream base recipe.  I want my brown butter ice cream to actually taste like brown butter, not just hinting at it.  I also don’t want any other flavoring that would interfere with the pure flavor of brown butter, so you won’t find gratuitous vanilla or brown sugar or anything of the sort here.  It’s just ice cream base and brown butter.   The amount I ended up with is the ratio of 1:3 butter to other dairy, that is to say, a @#$% load.  (Yes, that is a technical term.)

How do I go about blending 8oz of liquid fat into an ice cream base?  With a blender. Yes, your regular old blender.  It does the work for you with no sweat at all.  The result? Smooth, creamy ice cream that is unmistakably brown butter-y.  So easy I can say it’s almost fool-proof.  Try it and you’ll see how beautifully it works.  This method has been working so well I’m now fantasizing about how to use all kinds of other liquid fat in my ice cream.  That olive oil gelato, like the one I love so much at Otto, might just be next.

Brown Butter Ice Cream, Glace au Beurre Noisette

225g/8oz/1cup butter
350ml/12oz/1.5 cup milk
350ml/12oz/1.5 cup cream
110g/1/2 cup sugar
6 yolks
1 teaspoon salt

Makingbrownbutter

First you make the beurre noisette.  Cut butter into cubes and place in a medium pot over medium heat.  As the butter cooks it will bubble up quite a bit so make sure you use a big enough pot to prevent a boil-over.  Let the butter melt, shake the pan occasionally so there’s no hot spots.  As the big bubbles in the pot begin to subside, keep a watchful eye over it, as soon as brown specks appear and the liquid butter is golden brown, remove the pot from heat and pour the brown butter into another bowl immediately.  Left in the hot pot, the butter will continue to cook and might turn too dark.  Frankly this sounds more complicated than it really is.  It’s really not that hard.  If your brown butter turn just a tad too brown, just strain it and don’t use the brown bits.  If it’s perfectly brown, like the picture to the above right, you don’t need to strain it, the brown bits are butter solids which add flavor to the brown butter and, eventually, your ice cream.

Blending

The you can make your ice cream base.  (I do this mostly in a blender.  Yes, you read it right, your regular old blender will do just fine.)  Rinse out the pot you just made brown butter in and give it a quick wipe, divide the sugar evenly (or evenly-ish) between the pot and the glass bowl of your blender.  Pour the milk into the pot over the sugar and place the pot over low heat.  Stir to blend and leave the pot over the heat to warm up the milk.  Turn your attention back to the blender, add the yolks, and give it a whirl (that’s to say turn it on) for a few seconds to blend.  Then, as the blender is running, slowly pour the warm brown butter into the yolk and sugar mixture and blend until the liquid butter is fully incorporated into the sugar/yolk mixture.  When this is done, turn your attention back to the pot, the milk/sugar mixture should be close to a simmer by now.  As soon as it does, turn the blender on again and pour the warm milk into it and process until well-incorporated.  Add the salt, give it another whirl to mix.

At this point, if you’re somewhat germ-phobic, or if you’re not entirely confident of the quality of your eggs, you can pour the whole mixture back into the pot and bring everything to a simmer (or 160F/70C if you want to be all precise about it.)  If you do this, make sure you do it over very low heat and keep stirring to prevent the ice cream base from curdling or being overcooked.

If you were me, you’d skip the previous paragraph entirely.  What I do next is just pour the cold cream into the custard base in the blender, give it another whirl to mix.  Then pour the ice cream base into a bowl, cover and place in the fridge until completely cold before churning, in your ice cream maker, according to the manufacturer’s instructions.

Also, if you were me, you’d also sprinkle a big pinch of flaky fleur de sel into your ice cream machine when it’s close to done.  I love the surprising crunch when I come upon one of those flakes as I devour the ice cream.

The ice cream is great on its own, and amazing served à la mode with a slice of fruit tart or pie.

Brownbuttericecream

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  • http://thesophisticatedgourmet.blogspot.com Kamran Siddiqi

    Oh, yum!! I want some now. Isn’t brown butter AMAZING? I love it! I especially love using ghee because it’s amazing, too – it just has so many good qualities.
    Great post!

  • http://kitchensidecar.blogspot.com katiek

    This is soooo incredibly decadent – going along with all those other fat flavored ice creams – like the olive oil ice cream. I love flavors that are so subtle yet powerful. This fits the bill.
    I was excited to read that you used the blend to emulsify everything.
    Disgusting but intriguing thought: What about mayonnaise ice cream? Perhaps with a bacon brittle on top? That is 2 steps towards a BLT confection…
    Always keep’um guessing…

  • http://www.pastrypal.com/ Irina @ PastryPal

    I’m really intrigued by this recipe. I might have to try it out. Sometimes I think the flavor of yolks interferes with other delicate flavors, so maybe reducing the amount (to 3 yolks, perhaps?) might intensify that brown butter more. In any case, love this.

  • http://lickedspoon.blogspot.com/ lickedspoon

    Oh, another brown butter girl. Love, love, love it – in cookies, with a skate wing and a few capers, anything really. Can’t wait to try this ice cream.

  • http://joanpan.blogspot.com joan

    I LOVE brown butter. UMMM. I made a financier “cake” (er… brown butter almond/hazelnut cake haha) today that would go well with your ice cream! yummmmyyy.

  • LiLaLiLa

    I am just in LOVE with a Brown Butter and sea salt cookie (http://shop.brownbuttercookies.com/main.sc). I tried them a couple months ago after it was featured in Gourmet Magazine’s newsletter. They are sinfully amazing!
    I can not wait to try your recipe! It seems like a more creamy and refreshing version of this amazing brown butter flavor. Thanks for this recipe! :)

  • Witwala

    Can I use fleur de sel in fruity ice cream?

  • LarryChew

    The bacon can be covered with some mustard and brown sugar or perhaps maple syrup and then baked in the oven.

  • Laurie

    Question – do you use unsalted butter or salted?

  • http://chezzero.blogspot.com Heide

    Ooooh, yumyumyum! Gotta try this!

  • http://www.passportfoodie.com Taylor Young

    I’m so happy that you’re on an Ice Cream kick right now.
    Despite being a total Foodie, I prefer a good Ice Cream to anything else.
    Thanks so much!

  • http://www.lafujimama.com Fuji Mama

    Oh. My. Goodness. I love you. I think we need to compose a song about YOUR ice cream now. To show my gratitude, should you ever need to borrow her, let me know and I’ll send you Squirrel for a day.

  • http://www.fiveloaves.ca Danny

    Long time reader but first time poster. I love your creative ideas for ice cream flavors! I’ll have to try them myself this summer.

  • http://profile.typepad.com/pim Pim

    Most of the time I use salted butter. But the recipe is written for unsalted butter since salted butter can vary so much in the sodium content.
    If you’re using salted butter, I’d skip the 1t salt addition, but I’d still use some fleur de sel at the end.

  • http://profile.typepad.com/pim Pim

    Not so sure about mayonnaise ice cream, frankly. Bacon brittle on top of anything is good, especially on top of bacon brittle. :-)

  • http://profile.typepad.com/pim Pim

    I agree that yolks can be strong especially when overcooked. If you’re careful it shouldn’t be a problem. Also, few yolks should also be ok since you get so much fat already from the brown butter.

  • http://profile.typepad.com/pim Pim

    Replacing bb with ghee might be interesting, especially if you try adding some Indian spices as well. Hmm…you got me thinking!

  • http://profile.typepad.com/pim Pim

    ha…you know what I say, a financier ain’t a financier unless it’s in the shape of gold ingot. Otherwise it’s just nut+brown butter cake!

  • http://profile.typepad.com/pim Pim

    That link is broken, would you mind giving the link again? I love the sound of brown butter cookie.

  • http://profile.typepad.com/pim Pim

    Absolutely!

  • http://profile.typepad.com/pim Pim

    Why despite and not because?

  • http://profile.typepad.com/pim Pim

    Ice cream for Squirrel? You’ve got yourself a deal!

  • http://profile.typepad.com/pim Pim

    Glad you finally speak up! Definitely try them and let me know how they turn out.

  • http://hmmfoodgood.blogspot.com oakley

    Ahha! Fat to cream ratio. I wonder how bacon grease would hold… (See where I’m going with this?)

  • http://profile.typepad.com/pim Pim

    Bacon grease will hold just fine….or even just bacon bits in the brown butter base. I know where ya goin’ and I’m right there with ya!

  • LiLaLiLa

    Oops. I forgot to put a space after the link and it connected the parenthesis. Here’s the link for the best brown butter cookies: http://shop.brownbuttercookies.com/main.sc The webteam at gourmet.com was just devouring these cookies—we didn’t share with anyone else! They may seem a little pricey, but a great company and product to support: The sprinkling of seasalt is such an amazing little flavor punch. Enjoy! I’ll come back and let you know how my batch of ice cream turns out. :)

  • http://thesophisticatedgourmet.blogspot.com Kamran Siddiqi

    Yeah, maybe spices in a masala chai. Such as Cardamom, Cinnamon, etc. Maybe a masala chai ice cream. I don’t know how it would work, but it just might.

  • http://nutmegnanny.wordpress.com Nutmeg Nanny

    Oh wow how yummy looking!

  • http://tastyeatsathome.wordpress.com Alta

    How perfectly delicious. I think I may just try this…I too am on an ice cream kick. Just got an ice cream maker this year (how did I ever live without one?), and have started with the standard flavors at the request of family members, but I think it’s time for me to branch out! Wonder if this would be good with pecans (brown butter pecan)?

  • http://profile.typepad.com/6p01157133f61a970b lauralulu

    Another wonderful project Pimm. I love the thought of beurre noisette ice cream. Can’t wait to make it. The photo’s are mouth watering!

  • http://www.lindaphotographs.com Linda

    finally! someone else that likes coarse sea salt on their ice cream.

  • Meredith K.

    Hey Pim;I’ve been making brown butter gelato for a few years at Otto-because I have to work with a lower fat content,I get some of the bb flavor into the milk by pouring the hot brown butter into milk and letting the whole thing chill and infuse overnight.The raft of butter rises to the top in a chunk,but flavors the milk some,and I add some of it back into the base when I cook it.[Our batch freezer is so powerful that it emulsifies almost anything].

  • http://immaeatchu.wordpress.com susan

    hi pim, wow brown butter ice cream sounds great. i’ve never tried it and i love your blender method. of course can’t skip out on the crunchy pinch of fleur de sel either. i’ve made david’s salted butter caramel ice cream before and it is heavenly. you just might motivate me to make this brown butter one!

  • http://profile.typepad.com/6p0115723bc4d1970b chef gui

    Tres jolies photos. Le beurre noisette, c’est super bon!

  • http://onewallkitchen.blogspot.com Julie

    I love brown butter in desserts, especially with fruit. And I’ve had The Perfect Scoop checked out from the library for well over a year–thank goodness they carry numerous copies, allowing me to renew it. His oatmeal cookie ice cream is awesome!

  • beurre

    I too love brown butter. If you want to create more solids, you can add nonfat dried milk to the butter as it browns (I know nonfat sounds weird, but you need the solids only, right?) I like to use the solids in desserts, but I bet they would be delicious in this ice cream as well.

  • http://wheelersblacklabelveganicecream.blogspot.com Wheeler’s Crew

    Wow, that looks and sounds delicious. I wonder how it would turn out with vegan ingredients.

  • http://www.diggingshop.com battery

    it’s delicous.

  • Maryann

    Oh my, hello hello beautiful brown butter. I am so into this. Must try soon. Like tonight.

  • http://www.porkcracklins.net Sheri

    The flavor is delicious. But with the added butter, I’m not crazy about the mouthfeel – leaves a fatty coating on the mouth. I wonder if it would be better using just milk, no cream? I use a high butterfat butter (Lurpak) so that could be the problem also.

  • http://maplencornbread.blogspot.com/ Jen

    Who would have thoughgt!!! ice cream in the blender! great idea!! Browned butter icecream sounds fabulous!

  • http://www.cookingschoolconfidential.com CookingSchoolConfidential.com

    I got all excited when I saw this post. See, for some reason, I thought you could make the ice cream in a blender. But, then, you call in the services of an ice cream maker.
    The base is made in the blender. The ice cream maker makes the ice cream.
    Disappointment.
    But, hey, I have an ice cream maker at school (I’m a culinary school student) so all is not lost. I can use it to make some of your pretty ice cream.
    So all’s well that end’s well!
    Cheers.

  • http://coolblackchef.co.uk Tara

    This recipe sounds like it tastes incredible! However, it does remind me of a broadcast I saw 2 days ago on Democracy Now. Apparently, Americans are being fed large quantities of sugar, fat and salt which stimulates their brains and makes them want to eat more. This recipe has all the ingredients! Sugar in the cream, fat in the brown butter, and salt as fleur de sal. It’s incredible how it all adds up, but I for one know it would be delicious to eat (in moderation I guess)!! If you’re interested in the article, I’ve included it below. Take care, Tara
    http://www.democracynow.org/2009/8/3/former_fda_commissioner_david_kessler_the

  • http://whohastimetocook.blogspot.com/ Jean

    Wow! I think that is all that needs to be said.

  • http://profile.typepad.com/6p0115724784a3970b jane1104

    I have loved your last two posts on ice cream ~ they sound sooooo delicious! And a little of something sweet in moderation is always ok. I think this recipe I have for Chocolate Chunk Coconut Bars would work well with the Brown Butter ice cream! http://www.ranker.com/list/chocolate-chunk-coconut-bars/vegan-recipes

  • http://www.orderfioricetonline.ca order fioricet online

    wow..i love ice cream..my mother in law loves ice cream too.. thanks for sharing on how to make ice cream using blender, i will try that on home..thanks..:)

  • http://www.truthaboutflu.com/ Prevent Flu

    Malted Milk ice cream??? That’s sounds like my own personal heaven right there. YUM

  • http://profile.typepad.com/jessdang jess dang

    pim, i’m so making this next! my ice cream sometimes tends to be a bit icey as opposed to creamy. do you know if it’s from under-over churning?

  • http://www.thegardenerseden.com The Gardener’s Eden

    Dear Pim, I am so very happy to find this recipe and your blog. I was on Sassy Radish’s blog, and there I found an intriguing recipe for ice cream with pepper corns. But alas It required an ice cream maker, (I do not want another appliance), and she did not have a substitute method. Here I am, a couple of days later… discovering Chez Pim, (wonderful, wonderful), and I find this ! Thank you so much. These recipes look so tempting and you do not require an ice cream maker ! I am so grateful.
    I will also check out your other recipes. I write a blog for gardeners, and we green thumbs do love cooks and cooking blogs ! This one looks great ….
    Michaela

  • http://thaicookingwithjam.blogspot.com Jam Sanitchat

    tell me more about that Perfect Scoop book :) I am obsessed with David I might consider moving to Paris just to be closer to him. I have made ice cream all summer and this looks like another great one. Thanks Pim.

  • http://www.aliceqfoodie.com Alice Q. Foodie

    Hey Pim! I wonder if this tastes like David Lebovitz’ salted caramel ice cream that I love so much? I made Doughnut Ice Cream last weekend and just posted about it – it was good, but I think I prefer the mint chip and caramel that I have made in the past.

  • Meghan Porter

    I was so excited to find this recipe for making ice cream in the blender! I’ve been wanting to make ice cream for the longest time, so I can’t wait to try it out before summer ends. Haha, just had to check out the Malted Milk Ice Cream song! Loved it! You should create a http://www.proprofs.com/polls/ poll for your readers. I find them pretty useful and I love voting!

  • http://www.expressregalo.com/category.aspx?scid=68&cid=14 Jollibee Food Corporation

    Like you I’m also a bit ice cream crazy,now I can make my home made ice cream..yummy!I’ll try that recipe.thank you for sharing.
    seth

  • http://www.savorychicks.com Anja

    Thanks for sharing these great ice cream recipes. I love making my own and frequently experiment with different ingredients and flavors. Honey-Vanilla ice cream is my current favorite. I’ll post a recipe on my blog soon.

  • http://afrenchmacaroon.blogspot.com/ Deborah

    Pim,
    Fantastic recounting of homemade icecream––I can’t wait to throw some sea salt into the mix of it all!
    Thank you!

  • Sam

    how about brown *bread* AND butter ice cream?

  • http://hmmfoodgood.blogspot.com oakley

    I’m making it as we speak. Hubby asked why I have to keep tasting the custard during churning. Heehee.
    So. Frikkin’. Delicious!
    Definitely will be adding applewood smoked bacon bits to this. Nom!

  • http://nutritiontokitchen.com Nutrition to kitchen

    I love David’s book, and this brown butter ice cream looks amazing!

  • http://www.french-connection.info baguette

    Dear pim…i´tabk you for the time that you spend with us:-)
    i love your blog

  • Sarah

    Thank you, Thank you, Thank you. I canned a few lugs of peaches yesterday and my first thought was to make a caramel sauce and vanilla ice cream to go with-but this worked out so, so much better.
    Really delightful.

  • shannon

    how large / how many servings does this recipe make?

  • shannon

    i’d like to serve at a family gathering so I’d like to make it ahead of time. thanks for the idea!

  • http://profile.typepad.com/shunafish shuna

    I developed another trick for the same purpose of getting as much fat into creme anglaise as possible. I add the brown butter twice. First I measure an amount into the milk on the stove stage and secondly I mount finished creme anglaise with cooled ( = solid) brown butter. Yes, merely with a whisk.

  • Marc

    How about using the bacon fat to make the ice cream? Served with a tomato sorbet? Not sure how to get the L into the BLT confection…

  • http://www.instinctivecopy.co.uk marktristan

    yo! I have just got a blender so I want to try it! But one question: how do you do the last bit if you don’t have an ice-cream maker? Is it possible?

  • http://dicedtomato.blogspot.com/ yse

    Mmmm I just made this and it was divine! I added some roasted pecans to make Brown butter pecan and topped with homemade dark chocolate magic shell. Unbelievable.
    http://dicedtomato.blogspot.com/2009/10/brown-butter-pecan-ice-cream-with.html

  • s.d.

    So I tried this recipe out of curiosity. When I saw this recipe I immediatly thought it would not work. The fat comtent is just too high. It should be 15- 20 %. This is much higher. I was right, there is just way too much fat to make the texture correct. This one works – for sure. 3.4kg milk, 800g sugar, 373g yolks, 400g butter. No cream needed and you can use skim milk if you like

  • corrine

    Hi there! I stumbled on your very nice blog and of course this ice cream recipe. I have an ice cream maker and I have tried making ice cream but I don’t like the taste that our locally available brand gives to it.. it has too much milky taste if you know what I mean. May I know which brand you use? will really appreciate it. More power to your blog!

  • http://www.vitabits.de/fisch-oele/lebertran%C3%B6l-1000mg/16323 Lebertranöl

    Wow this came out perfect!! Definitely not as pretty as yours but I was so happy with the outcome and will be making it again for sure. The flavor was amazing. Thank you for the recipe!!

  • sampler

    I thought of an ice cream possibility: brown bananas in butter, thus browning the butter, and use it all in the base. What do you think? Too wintry now to be experimenting with ice cream . . . have to do it in the head. Trying flavor pairings in one’s head is not impossible actually . . . tasting triggers electrical impulses which are ultimately what give us the notion of tasting, isn’t that right? I fancy I can pair flavors in my head when conjuring recipe ideas lying in bed. Am I fooling myself? Does anyone else do that? Btw, this is a terrific blog. Keep it up, we love it!

  • sampler

    sorry need to modify what I wrote: don’t blend the bananas.

  • http://www.aarhus-fest-dinner.dk Beck

    Hello again
    just a greeting here from Denmark I’ve been around your block and I think it’s one of the beautiful I’ve seen beautiful pictures and amazing recipes I am impressed with the length of the diner block messages really nice we have no block like this in Denmark

  • http://www.digitalscalesaz.com Digital Scales

    My favorite strange ice cream has got to be the green tea from the local sushi place here. I couldn’t believe that I actually got the guts to try it, but I really liked it! This sounds great too… and so easy. Now I’m not sure about the olive oil flavored ice cream?? That’s a little strange. Kudos.
    -Sylvia

  • http://www.safemeds.com/ buy viagra

    great blog about Brown Butter Ice Cream, or, how to make ice cream in a blender thanks for sharing!!

  • http://kelscloset.blogspot.com Kel

    Oh.My.
    I love anything brown butter!
    Thank you!

  • http://www.tebonin.com.au/ Tebonin

    Same here I love anything with butter..luckily I am still skinny.
    Wanna try this but Mel is getting cold.

  • BethR

    I am so surprised, but I was underwhelmed by this ice cream. I love ALL things brown butter, but the ice cream didn’t hold up. I agree with another comment that the mouth feel was a bit greasy and filmy. I tried really hard on this – made it twice, in fact. The first batch turned into brown butter soup, and the second worked. When I cooked the final step of the custard, I raised the temperature to 185 so that it thickened considerably. That did the trick and it firmed up nicely in the ice cream maker.

  • http://harleyrentalsmiami.com/ Harley rental Miami

    Mmmm, looks gorgeous. Actually I used to make ice cream on my own but this recipe looks so much easier and better.

  • http://profile.typepad.com/gillordeincateringwordpresscom Gillordeincatering.wordpress.com

    I love this recipe, it’s everything that is good about a dessert – no half measures. I may try and do it using my McGyver Ice-cream making method. http://gillordeincatering.wordpress.com/2010/06/28/ice-cream-the-mcgyver-way/

  • http://delkeelife.blogspot.com/ Keeley

    I just enjoyed brown butter, brown sugar, brownie (B3) ice cream at a shop in Cambridge, Mass. and I was so obsessed that I’ve been Googling for a recipe. I came across your blog, then I remembered that I just saw you featured on The Cooking Channel Last night! I’m a new follower and I plan to try this recipe this weekend (perhaps with a few add-ins).

  • http://whisk-kid.blogspot.com Kaitlin

    This is AMAZING! I just froze mine today and added candied pecans after it came out of the ice cream machine. WOW. So good!!!
    Thanks for the recipe!

  • Kenzie

    YUM! Can’t wait to try this… I love brown butter ice cream, it’s possibly my favorite EVER! At 9 months pregnant in HOUSTON, TX– all the ice cream I can get is necessary. And I don’t have an ice cream machine, but I do have a blender.. this is a must do. Kudos.
    -Kenzie
    Stock Pots

  • http://www.stonerfood.net Le Stoner Gourmand

    oooohhhhh…this is sending shivers down my spine.

  • Dorcas

    Dorcas 4rm Nigeria,
    Thanks Pim, I will go and have a try, then bring you back the result.
    You are the Best Pim.

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  • Alchild4

    I made the ice cream amd loved it. Unfortunately I was a little heavy-handed with the fleur de sel but still consumed it all. I think I’m going to make it again and drizzle melted chocolate while churning to make a chocolate chip ice cream that taste more like a chocolate chip cookie than simply adding chocolate chips to vanilla ice cream.

  • http://www.bes.co.uk/ plumbing

    The custard can include ingredients such as eggs, cream and milk and any flavoring ingredients. The main difference between the types of ice cream makers is the cooling power.

  • Cowabunga Ice Cream

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    Here I wanted to share that I defiantly try your brown butter ice cream, exchanging the milk
    for homemade ice cream and WOW! It worked! Maybe it’s me, but I thought it
    tasted allot like turtle mountains coconut ice cream or coconut bliss. I hope I
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  • http://www.bes.co.uk/ plumbing supplies

    For the best flavor and texture, use a mixture of heavy cream and half and half. This ensures that your ice cream has a high enough butter fat content, which means the ice cream will be silky.

  • Caroline

    Not sure about this recipe. I just made it according to your recipe and it has some problems. Other commenters have mentioned this. The butter and milk fat content is too high and it is filmy. Not only that but the frozen texture is off – chunky and almost powdery under the spoon. (No,  there are no ice bits in it.) The brown butter flavor is pretty weak, and just reminds me of scalded milk (and no, I didn’t scald the milk!). I’m moving along…

  • http://chezpim.com Pim

    Hmm. The recipe definitely work. I agree with you that the fat content is high. It’s brown butter ice cream, and I did warn you in the lead up to the recipe. It might be too high for some, but it definitely works. Other commenters and bloggers have been successful with it.

  • http://chezpim.com Pim

    First of all, I’m sorry this didn’t work out for you.

    The milk fat content is definitely high. As I said in the recipe, this was an exercise to see how much brown butter I could get away with adding to an ice cream recipe. It might not be to everyone’s taste, but the recipe as written definitely works. Not just for me, but for other commenters and bloggers who’ve tried it. As for the chunky and powdery texture, I’m not sure how it got there. The fat content being very high – as you yourself complaint of – would mean that it would churn up very smoothly. If anything it might melt a little too quickly, because the amount of fat would prevent it from freezing too hard. 

    The problem might just be that the cream you used had some carrageenan added. Dairy producers sometimes sneak carrageenan into cream to help keep it emulsified, and unfortunately they don’t always label it. The problem with carrageenan is that it’s not stable after it’s gone through freeze/thaw cycle. So that might account for the texture, which hasn’t been a problem for anyone else in the comment section here. If you want to give the recipe another try, make sure you use cream that you’re absolutely certain not to have any carrageenan in it. 

    As for the brown butter flavor, what brand butter did you use and how old was your butter? In order for it to taste good you’d have to start with very good butter, and one that’s fresh and hasn’t been lolling around your fridge and freezer for too long – butter is incredibly porous and will absorb off flavors from the fridge if not kept properly or if kept too long. 

    Again, sorry if it didn’t work out for you. Try some of the recipes in the David Lebovitz book I linked to, I’m sure you’d love them more. 

    cheers,
    Pim

  • http://www.notarypublicpreston.com/ Notary Public Preston

    Love the detail you put into your recipe just how forgiving is this to the old calorie counter out there. Ill definitely give it a to when I find the time.

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  • Joe

    The only problem with your recipe is that double cream is not widely available outside the UK. The highest butterfat dairy products most will be able to get is heavy (single) cream or whipped cream.

  • Joe

    Oops, sorry. My screen must have scrolled before I clicked reply. This should have been further down at Gillordeincatering’s comment.

  • Joe

    The only problem with your recipe is that double cream is not widely
    available outside the UK. The highest butterfat dairy products most will
    be able to get is heavy (single) cream or whipped cream.

  • http://dicedtomato.blogspot.com yse

    I used typical American heavy whipping cream. I usually use the Trader Joe’s heavy cream. But it should be equivalent to most standard American heavy creams.

  • Josh

    The mixture is churned and in the freezer.It tasted absolutely amazing as I was testing it…repeatedly…during the churning process. Can’t wait to taste the finished product.

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  • Allen

    this is a HORRIBLE recipe you will waste your time and end up with an ice cream maker full of ice cream that tastes like frozen slurry from a velveeta factory. Too much butter do not attempt!

  • cassie

    this recipe was absolutly delicous, even my six year old son loved it,he keeps asking me to make it again.

  • CrazyFinn

    I will try this today for mothers day meal with tarte tatin. BTW this years Finnish Masterchef winner used this recipe in his winning final dish (and source for recipe is mentioned also). One of the jury members said this is best ice cream she has ever tasted so this recipe must be quite good :)

  • CrazyFinn

    Damn.. I meant “..used this recipe in HER winning..” we here in Finland do not use gender based pronouns so always forgot those.