Ingredients
- 200g Unsalted Butter
- 400g Whole Milk
- 600g Whipping Cream
- 1 Vanilla Bean Pod
- 6 Egg Yolks
- 120g Brown Sugar
- ½ tablespoon Sea Salt Flakes
Brown Butter Ice Cream with Sea Salt
| Serves: 6 | Recipe course: Dessert | Machine: Cooking Machine | Total time (min.): 10 hours 50 |
When butter is browned it takes on a unique toasted, nutty flavour as the milk solids in the butter begin to caramelise. This creates a luxuriously velvety ice cream for those who like desserts that sit on the line between sweet and savoury. Remember to place the bowl in the freezer 24 hours in advance.
Tools
- Cooking Chef XL
- Medium bowl
- Sieve
- Airtight container
- Frozen dessert maker attachment
- Jug
- Large mixing bowl
- Plastic container
Method
- Fit the Stir Tool
- Add butter into the appliance bowl, fit the splashguard
- Heat – 1 minute, 120ºC, speed off
- Cook until browned – 6 minutes, 140ºC, speed Stir 1
- Transfer the mixture into a medium bowl and set aside
- Clean the appliance bowl and fit the Creaming Beater
- Add the ingredients into the appliance bowl
- Heat - 2 minutes, 105ºC, speed Stir 1
- Pour the mixture into a jug, cover with plastic wrap and set aside
- Clean the appliance bowl and fit the Whisk Tool
- Add the ingredients into the appliance bowl
- While the machine is running, slowly pour the browned butter
- Whisk – 3 minutes, speed 4
- While machine is running, slowly pour the hot milk mixture
- Whisk – 3 minutes, speed 1
- Remove the Whisk Tool and fit the Creaming Beater
- Heat – 15 minutes, 85ºC, speed Stir 1
- Strain the mixture through a fine mesh sieve into a large bowl
- Cover with plastic wrap and let cool
- Chill in the fridge – 2 hours
- Attach the Frozen Dessert Maker attachment to the machine
- Set the speed to Min
- Pour the chilled custard mixture into the attachment
- Mix – 30 minutes, speed Min
- Transfer the ice cream into a plastic container
- Add salt and swirl through
- Cover the plastic container with a lid and freeze overnight or until solid
- Serve