BROWN BUTTER ICE CREAM
Adapted from a recipe by Pim Té at her blog: http://tinyurl.com/mtoszc This is a really rich, decadent recipe with the nutty flavor of brown butter - no extraneous flavors like vanilla or molasses here.
Provided by DrGaellon
Categories Frozen Desserts
Time 2h30m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- Cut the butter into cubes and place in a medium saucepan (the pan should be big enough to prevent boil overs, as the butter will foam up a lot). Place over medium heat until butter melts, shaking occasionally. Once the large bubbles subside, watch closely until the butter is golden and the solids are nicely browned. Immediately pour the melted butter into a bowl. (If the solids get a little too dark, you can strain them out and discard them.).
- Rinse out and dry the saucepan. Put half the sugar in the pan, and half into a blender. Add the milk to the saucepan, and place over low heat, stirring well to dissolve the sugar.
- Meanwhile, add the egg yolks to the sugar in the blender. Process until combined, then, while still running, drizzle the brown butter into the yolk-sugar mixture.
- When the milk-sugar mixture is almost simmering, turn the blender on again and drizzle in the liquid. Add the salt and process until well blended. Continue to process while slowly adding the ice-cold heavy cream. Transfer to a bowl, cover tightly with plastic wrap and refrigerate until very cold, at least 2 hours or up to overnight.
- Churn in your ice cream maker according to manufacturer's instructions. At the very end, two or three minutes before turning off the machine, add the fleur de sel and churn until incorporated.
Nutrition Facts : Calories 419.6, Fat 39.3, SaturatedFat 24, Cholesterol 240.1, Sodium 508.1, Carbohydrate 14.5, Sugar 11.2, Protein 4
BRANDY BUTTER ICE CREAM
Throw a fresh spin on a favourite, festive sauce by serving as a sweet and creamy frozen dessert or accompaniment
Provided by Good Food team
Categories Dessert
Time 30m
Yield Makes 1 litre
Number Of Ingredients 6
Steps:
- Heat the butter in a small pan until just starting to take on a nutty brown colour - remove from the heat straight away as it will continue to colour. Stir in the brandy, then leave to cool.
- Heat the milk in a saucepan but don't let it boil. Whisk the egg yolks and sugar in a bowl until pale. Pour over the hot milk, whisking continuously, then return to the saucepan set over a low heat. Cook for 3-4 mins, stirring the whole time with a wooden spoon, until the custard thickens enough to coat the back of your spoon. Leave to cool.
- Whisk the cream until it forms soft, billowy peaks. Fold in the brandy butter and the custard mixture. Churn in an ice-cream machine until set, then keep in the freezer for up to 2 months.
Nutrition Facts : Calories 195 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Protein 1 grams protein, Sodium 0.2 milligram of sodium
PEANUT BUTTER ICE CREAM (NO COOK)
This is so easy and tasty- intense peanut butter flavor for the real PB lovers! Use 1/2 cup for less intense peanut butter taste. Cook time is freezing time.
Provided by newmama
Categories Frozen Desserts
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Beat peanut butter and sugar until smooth.
- Slowly beat in 1 cup half and half until thoroughly combined.
- Whisk in 2 cups half and half, vanilla and salt.
- Freeze according to manufactures instructions (i sometimes freeze the liquid mixture for 30 minutes to get it reallllly cold first).
- Add mix in's in the last 5 minutes.
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