How to make Brown Butter Ice Cream - with yoyomax12
83.2 هزار بار بازدید -
12 سال پیش
-
Fall leaves cookie recipe here:
Fall leaves cookie recipe here:
Fall Leaves Cookies (Almond Raisin Cr...
This ice cream basically tastes like a rich vanilla ice cream with a subtle buttery flavour. Not sure if you let someone taste this without telling them the flavour that they could guess what flavour it was though (other than a really good vanilla ice cream).
Homemade ice cream is amazing whatever the flavour though :)
NOTE**if you eat this very cold, you will get a weird greasy feeling on your tongue like it has been coated with butter. If you let the ice cream soften to soft serve texture it is perfect*** Word to the wise. :)
Found the recipe in a LCBO magazine called "Food and Drink" (LCBO = liquor control board of Ontario)
In Ontario you can only buy beer/wine/liquor in government run stores (the LCBO).
They put out magazines with many great recipes a few times a year.
1/2 cup unsalted butter (if you use salted butter, omit the salt listed in the recipe)
1 1/2 cups milk
1 1/2 cups whipping cream (divided)
3 eggs
3/4 cup granulated sugar
1/4 tsp salt (omit if using salted butter)
1/2 tsp vanilla extract
Melt butter over medium-low heat in a small saucepan until it is starting to turn golden brown and has a nutty aroma. (I found that it has a VERY subtle nutty aroma, watch the colour). Pour into a bowl and set aside
Combine milk and 1 cup of the cream in a sauce pan and heat over medium heat until steaming, stirring occasionally.
Meanwhile.... in a large bowl, whisk together eggs, sugar and salt until pale. Gradually drizzle the hot cream mixture unto the eggs, while whisking constantly until blended and eggs are warmed. Whisk in browned butter and pour back into the saucepan.
Cook over medium low heat whisking constantly (this is necessary!) for about 8 minutes or until thick enough to coat the back of a wooden spoon. If mixture starts to look curdled remove it from heat right away, you may have overcooked it. If this happens, don't panic, your ice cream will still turn out. Pour the mixture through a sieve to remove any chunky bits.
Let cool slightly and then cover with a lid and refrigerate for several hours until very cold.
Freeze in an ice cream maker, following the machine instructions.
Scrape into a container with a lid and freeze until firm about 4 hours and then serve with "fall leaves cookies" as a garnish.
Delicious.
Don't have an electric ice cream maker?
Google "making ice cream without a machine" for lots of information including a few youtube videos :)
Intro graphics by YouTube user Lucas Rousseau and vocals by rosettachan, lyrics and music by Audionautix
Fall Leaves Cookies (Almond Raisin Cr...
This ice cream basically tastes like a rich vanilla ice cream with a subtle buttery flavour. Not sure if you let someone taste this without telling them the flavour that they could guess what flavour it was though (other than a really good vanilla ice cream).
Homemade ice cream is amazing whatever the flavour though :)
NOTE**if you eat this very cold, you will get a weird greasy feeling on your tongue like it has been coated with butter. If you let the ice cream soften to soft serve texture it is perfect*** Word to the wise. :)
Found the recipe in a LCBO magazine called "Food and Drink" (LCBO = liquor control board of Ontario)
In Ontario you can only buy beer/wine/liquor in government run stores (the LCBO).
They put out magazines with many great recipes a few times a year.
1/2 cup unsalted butter (if you use salted butter, omit the salt listed in the recipe)
1 1/2 cups milk
1 1/2 cups whipping cream (divided)
3 eggs
3/4 cup granulated sugar
1/4 tsp salt (omit if using salted butter)
1/2 tsp vanilla extract
Melt butter over medium-low heat in a small saucepan until it is starting to turn golden brown and has a nutty aroma. (I found that it has a VERY subtle nutty aroma, watch the colour). Pour into a bowl and set aside
Combine milk and 1 cup of the cream in a sauce pan and heat over medium heat until steaming, stirring occasionally.
Meanwhile.... in a large bowl, whisk together eggs, sugar and salt until pale. Gradually drizzle the hot cream mixture unto the eggs, while whisking constantly until blended and eggs are warmed. Whisk in browned butter and pour back into the saucepan.
Cook over medium low heat whisking constantly (this is necessary!) for about 8 minutes or until thick enough to coat the back of a wooden spoon. If mixture starts to look curdled remove it from heat right away, you may have overcooked it. If this happens, don't panic, your ice cream will still turn out. Pour the mixture through a sieve to remove any chunky bits.
Let cool slightly and then cover with a lid and refrigerate for several hours until very cold.
Freeze in an ice cream maker, following the machine instructions.
Scrape into a container with a lid and freeze until firm about 4 hours and then serve with "fall leaves cookies" as a garnish.
Delicious.
Don't have an electric ice cream maker?
Google "making ice cream without a machine" for lots of information including a few youtube videos :)
Intro graphics by YouTube user Lucas Rousseau and vocals by rosettachan, lyrics and music by Audionautix
12 سال پیش
در تاریخ 1391/07/05 منتشر شده
است.
83,238
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