BROWNED BUTTER ICE CREAM
Makes about a pint and a half
1 cup salted butter (2 sticks - don't worry, most of this won't end up in the recipe)
2 cups whole milk
1/2 cup heavy cream
2/3 cup packed light brown sugar
2 tablespoons cornstarch mixed into a slurry with 2 tablespoons milk
2 tablespoons maple syrup
Optional: 1/2 cup nuts (pecans, walnuts, sliced almonds)
In medium saucepan over medium to high heat, brown the butter just until it loses its yellow color and takes on a brown hue, removing from the heat before it gets too brown or starts to burn. Watch closely as this can happen fast.
Pour the browned butter into a glass container and allow the browned solids to sink to the bottom, separating into clarified butter (to be used later for lobster or some other luscious seafood!). Once the solids have settled, pour off the clarified butter into a container and set aside. Return the browned butter solids to the saucepan and add the milk, heavy cream, brown sugar, and maple syrup.
Stirring constantly, bring to a boil over medium to high heat and continue stirring as it boils for exactly four minutes. You can lower the heat as long as it keeps boiling. At four minutes, stir in the cornstarch slurry and boil for about 30 seconds, no longer. Remove from heat and allow to cool. When cool, chill in refrigerator for a few hours.
Pour chilled mixture into ice cream maker and freeze according to manufacturer's directions. I have a Cuisinart, and I let it churn for 18 minutes. After the ice cream has churned for the specified time, move the mixture into a freezer-safe container and freeze for a few hours, until it is scoopable.
|Browned Butter Solids|
|Cooked ice cream mixture, before chilling and freezing|
|Scooped, with sliced almonds. Amazing!|
|Peter, 2 1/2, and Henry, 5 My Wild and Crazy Guys!|