Brown Butter Ice Cream
Executive Chef Hamid Salimian, Metropolitan Hotel, Vancouver
Ingredients
- 500g, 18% or 33% Cream
- 500g, 2% or 3.25% Milk
- 2 Vanilla Beans
- 336g Maple Syrup
- 13 egg yolks only Eggs
- Pinch Salt
- 1lb Butter
- 1 Cinnamon Stick
- 10g Milk Powder
- maker Ice Cream
Instructions
- Brown butter very slowly with milk powder till it is golden in color
- Add syrup and cream and milk
- Add Vanilla bean
- Place everything in a one heat resistance container and chill
- Let the mixture stay in the fridge over night
- Next day separate the fat from liquid/ strain the liquid through strainer
- Keep the fat for cooking or making muffins later
- Make an anglaise with flavored liquid, make sure it is reaches 83°C
- Use the direction of your ice cream maker and enjoy the brown butter ice cream.
PREP TIME
none |
COOK TIME
none |
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SERVING SIZE: 6 |
