Comments on: Brown Butter Ice Cream https://icecreamcalc.com/2020/12/22/brown-butter-ice-cream/ Ice cream recipe and balancing software Wed, 24 Apr 2024 07:46:04 +0000 hourly 1 https://wordpress.org/?v=6.9.1 By: icecreamcalc https://icecreamcalc.com/2020/12/22/brown-butter-ice-cream/#comment-1130 Wed, 24 Apr 2024 07:46:04 +0000 https://icecreamcalc.com/?p=1004#comment-1130 In reply to Nicoletta.

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.

]]> By: Nicoletta https://icecreamcalc.com/2020/12/22/brown-butter-ice-cream/#comment-1129 Tue, 23 Apr 2024 22:31:48 +0000 https://icecreamcalc.com/?p=1004#comment-1129 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?

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