Brown Butter Ice Cream
Brown butter ice cream with light muscovado sugar.
The browned butter part comes from the Browned Milk Solids. Normally when making brown butter ice cream you brown butter and add the browned milk solids to your ice cream base. A trick to get more solids is to add skim milk powder to the butter. So, melt 50g of butter and whisk in 10g (1 tbsp) milk powder. Then heat until golden brown. Strain the butter and save the solids. The solids you add to the ice cream and the butter you can use for something else. This is a good link of the technique. https://www.chefsteps.com/activities/brown-butter-solids
The light muscovado sugar can be replaced with some other brown sugar. You can also change the ratio of brown sugar and sucrose to fine tune the brown sugar taste.
The stabilizers can be omitted or replaced with the stabilizers of your choice.
If using milk and/or cream with some other fat content, the recipe can be recalculated in the software. For example if using whole milk (3.3% fat) and heavy cream (36% fat) you should use 360g milk and 390g cream. If using whole milk (3.7% fat) and double cream (48% fat) you should use 470g milk and 280g cream.
Instructions
Make the brown butter solids.
Add all dry ingredients to a bowl and mix well.
Add milk, cream and egg yolks to a pan.
Whisk in the dry ingredients.
Use a stick blender and blend the mix until smooth.
Slowly heat the mix to 83C/181F while stirring.
Strain into a zip-lock bag and chill in ice water.
Rest in fridge overnight.
Run in ice cream machine.
Ingredients
| Ingredient | Weight (g) | Amount (%) |
|---|---|---|
| Milk (3.0%) | 400.0 | 37.76 |
| Cream (40.0%) | 350.0 | 33.04 |
| Skim milk powder | 30.0 | 2.83 |
| Browned Milk Solids | 20.0 | 1.89 |
| Egg yolk (approx 4) | 68.0 | 6.42 |
| Light muscovado sugar | 60.0 | 5.66 |
| Sucrose | 120.0 | 11.33 |
| Dextrose | 10.0 | 0.94 |
| Locust bean gum | 0.80 | 0.08 |
| Guar gum | 0.40 | 0.04 |
| Lambda Carrageenan | 0.20 | 0.02 |
Data
| Name | Amount |
|---|---|
| Butter fat | 15.2 % |
| Total fat | 16.9 % |
| MSNF | 8.8 % |
| TSNF | 27.8 % |
| Total solids | 44.7 % |
| POD | 189.5 |
| PAC total | 279.4 |
| Freezing point | -3.6 C, 25.6 F |
| —— | |
| Weight | 1059.4 g |
| Final weight | 1059.4 g |
| Evaporation | 0.0 g |
| Evaporation % | 0.0 % |
| Butter fat | 15.2 % |
| Other fat | 1.7 % |
| Total fat | 16.9 % |
| Sugar | 17.7 % |
| POD | 189.5 |
| MSNF | 8.8 % |
| MSNF/Water | 15.8 % |
| Other solids | 1.3 % |
| TSNF | 27.8 % |
| Total solids | 44.7 % |
| Water | 55.3 % |
| Stabilizers | 0.13 % |
| Stabilizers/Water | 0.24 % |
| Egg yolks | 6.4 % |
| Egg yolk lecithin | 0.6 % |
| PAC se | 279.4 |
| PAC salt | 0.0 |
| PAC alcohol | 0.0 |
| PAC total | 279.4 |
| PAC normalized | 504.8 |
| FP SE | -3.2 C, 26.3 F |
| FP MSNF | -0.4 C, 31.3 F |
| FP Salt | 0.0 C, 32.0 F |
| FP Alcohol | 0.0 C, 32.0 F |
| Freezing point | -3.6 C, 25.6 F |
| Frozen water @-14.0 C, 6.8 F | 69.6 % |
| Temp at 65% | -12.0 C, 10.4 F |
| Temp at 70% | -14.2 C, 6.4 F |
| Temp at 75% | -17.2 C, 1.1 F |
Thank you for sharing this recipe. I am curious, in a video recipe in youtube they do the exact opposite when browning the butter ie, they strain it from the solids which they throw away, and add the liquid part in the ice cream mixture.
What do you think about that? Which method would provide more intense taste and better structure?
Both methods work. I think you will get more intense taste when using the solids. If adding the fat only you also need to account for that in the recipe of course.
I guess you have to test both and see what you prefer.