A rich ice cream that tastes like pie!!
Have you heard about brown butter? I’ve been seeing it all over the place: in cookies, cakes, pastas, egg dishes, tarts – it’s everywhere! Apparently it has been used in recipes for a long time, but I have been seeing it lately a ton! Brown butter is simply butter that has been melted down and cooked until browned. The obsession over this quick trick has to do with the increased, rich flavor and the nutty aroma brown butter produces. After trying it out myself, I gotta say, the obsession is justified. It’s just butter (which is, well, one of my favorite ingredients) made 10 times better!
In this ice cream recipe, the brown butter gives a slightly nutty and roasted taste to the the custard. Do not imagine this ice cream like ice cream with a pat of butter on top – that just sounds odd! Rather, the brown butter is mixed into the custard and, once churned and frozen, provides a very full flavor, sweet creaminess, and the perfect complement to cinnamon.
The best part of this ice cream-making process: when your custard is ready to put in the fridge for cooling, you are going to lean down and smell it, and the amazing aroma of pie is going to fill your brain with good and happy feelings. This scent is so distinct – you will just not even believe it. It’s uh-mazing!! When that ice cream is finally frozen and ready to consume, your first bite is going to knock your socks off – I know I’m gushing about this ice cream, but it truly is something else. The flavor is so deep! Cinnamon, roasted butter, and thick cream — YUM! It’s like a pie wrapped in rich, delicious cream!
Lovely, creamy, melting — don’t you just want to dig in to that??
And coming later this week, a perfect pairing to this recipe: Gluten Free Apple Crisp!!
Cinnamon Brown Butter Ice Cream
Time: 1 hour active time
Yields: 1 and 1/2 quarts
6 Tablespoons butter
2 and 1/2 cup heavy cream, divided
2 cups whole milk
1 cup brown sugar
7 egg yolks
1 teaspoon vanilla
1 teaspoon cinnamon
- In a small skillet over medium heat, melt the butter and continue cooking until deep brown with a rich, nutty aroma, stirring nearly constantly. See picture below! Set aside (remove to another dish, if necessary, to prevent the butter from further cooking and potentially burning).
- Whisk egg yolks together with 1 cup of heavy cream in a small bowl until fully incorporated. Set aside.
- Heat 1 and 1/2 cups heavy cream, 2 cups milk, and the brown sugar in a large pot over medium heat, stirring often, until all the sugar has been dissolved and is almost simmering. Slowly pour a small amount, around 1 cup, of the mixture into the egg mixture, while whisking constantly, to temper the eggs. Then, pour the entire egg mixture into the warm mixture over the stove and whisk to combine.
- Continue heating over medium heat and stir nearly constantly with a spatula or wooden spoon until the mixture begins to thicken. You should be able to run your finger through a coating on the spoon, leaving a trail behind it. This will be when the mixture is around 175 degrees Fahrenheit.
- Remove from heat and stir in the vanilla, the cinnamon, and the brown butter. Cover and cool in the fridge for at least 6 hours or preferably overnight.
- Churn according to your ice cream maker’s directions and freeze in a freezer-safe bowl for several hours to allow it to harden before consuming. (Or see my tutorial on How to Make Ice Cream Without an Ice Cream Maker!)
What your brown butter should look like: Yes, it gets that dark without burning!
If you try these, I’d love to see the result! Tag your kitchen creations with #mesacookingco so I can admire your beautiful work!
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