Brown Butter Frozen Custard recipes

This is an ultra-super-mega-rich frozen custard. Honestly, it isn't something I'd recommend serving by itself; however, it goes really well with tart berries, fruit pies, or on waffles (I have a waffle addiction). Also, your doctor would probably prefer you don't make this...

Here is my original recipe/blog post with pictures.

BROWN BUTTER FROZEN CUSTARD RECIPE

Ingredients:

• 1 Stick of Unsalted Butter
• 2 Cups Heavy Cream
• 6 Egg Yolks
• 1/2 Cup White Sugar
• 1/4 Cup Brown Sugar
• Heavy Pinch of Salt

1. First, brown your butter. I’ve found BuzzFeed’s post, “How To Make Perfect Brown Butter” exceptionally helpful. Once your butter is brown and your house smells nice and nutty, set the butter aside to cool.

2. In a 4-quart saucepan, whisk together the sugar, salt, and egg yolks until smooth; stir in cream and cook, stirring constantly, over medium heat, until the mixture thickens. The trick is to heat slowly and stir A LOT, so you avoid any scrambled yolks. If there is some minor scrambling, no worries, as you’ll also be blending and straining later, just in case. I like to start the heat on low, stirring constantly, and gradually increasing the heat every minute, until you hit medium. You’re looking for a consistency that is almost as thick as a custard, but can still easily be poured.

3. In a blender, blend the warm custard and the browned butter for about 30 seconds. This is important to emulsify the butter; skip this step and your frozen custard will be gritty. Make sure the top of the blender is vented to allow hot air to escape–we normally cover with a towel, to prevent any splatters. After blending, strain through a fine siev or strainer to remove any clumps.

4. Next, cool the mixture – You can do this by letting it hang out in the refrigerator for an hour or so, or if you’re in a hurry, transfer the mixture to a gallon-sized Ziploc bag and submerge in an ice water bath for about fifteen minutes.

5. Once the mixture is cool, make according to the instructions on your home ice cream maker. We use the Ice Cream Maker attachment for our KitchenAid Stand Mixer. We’ve found that it works best (and this may be the case for other ice cream makers as well) when we freeze the attachment at the freezer’s lowest setting. The colder you can get the Ice Cream Maker, the faster it will freeze the mixture and the smoother and creamier the results. If it’s not cold enough, you’ll end up with icy ice cream. We’ll even go so far as to insulate the top with foil, to keep the cold air in, while mixing the ice cream.

Submitted February 18, 2016 at 11:08PM by eshawcomedy http://ift.tt/1SUEZnS recipes