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Burnt butter ice-cream
Burnt butter ice-cream
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Create creamy and decadent ice cream using milk, cream, eggs, sugar, and butter for a magical treat.
Ingredients:
  • 170g unsalted butter
  • 515.00 gm milk
  • 300ml pouring cream
  • 6 egg yolks
  • 118.80 gm brown sugar, lightly packed
Instructions:
  • Melt 170g unsalted butter in a stainless-steel frying pan over medium heat until it turns a beautiful nut brown color, swirling the pan occasionally. Transfer the butter to a glass or ceramic bowl and allow it to cool slightly.
  • Simmer 2 cups of milk and a 300ml carton of pouring cream in a saucepan over medium heat, then allow it to cool slightly.
  • In a heatproof bowl, vigorously whisk together 6 egg yolks and 2/3 cup of lightly packed brown sugar until the mixture is thick and pale. Slowly incorporate the milk mixture. Transfer to a clean saucepan and cook over medium heat, stirring constantly, for 6-8 minutes until the custard coats the back of a wooden spoon.
  • Pass the melted butter through a fine sieve lined with muslin into the custard, whisk together, and transfer to a heatproof bowl. Let it cool for 20 minutes, stirring occasionally. Cover with plastic wrap and refrigerate overnight.
  • Prepare the 22cm square cake pan by lining it with baking paper. Fill it with custard and cover it with foil before putting it in the freezer for 6 hours or until nearly set. Break up the ice-cream roughly using a metal spoon, transfer it to a bowl, and use an electric beater to whip it until smooth. Return the mixture to the pan, cover with foil, and freeze for 4 hours or until firm.

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