Glace au Beurre Noisette | Brown Butter Ice Cream

I let my guests taste the ice cream and guess four of its ingredients. I hear all kinds of answers — caramel, toffee, some say vanilla bean seeds because they see tiny brown dots, etc. Everybody is genuinely surprised when I name milk, sugar, eggs, and butter.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Make brown butter, aka Beurre Noisette. In a saucepan, melt butter over medium heat. Continue cooking it until the water evaporates and milk solids are dark brown. Using a kitchen thermometer, turn off the heat when butter reaches 275F/135C.

Step 2

Place the saucepan in a cold water bath to cool down. I usually fill my kitchen sink with 1-1.5" deep water for this step.

Step 3

Make Creme Anglaise. In a separate saucepan, whisk eggs, sugar, and milk. Place it over medium-low heat and cook continuously, whisking until thick. Turn off the heat when the mixture reaches 180F/82C and continue whisking until it stops steaming.

Step 4

Use the same cold water bath to cool it down.

Step 5

Transfer Creme Anglaise into a blender jar and add a small amount of Beurre Noisette. Secure lid and blend on low speed for ~50 sec. Continue adding the remainder of brown oil in a slow, steady stream through the opening of the plastic lid insert until nice and smooth (~20-30 sec).

Step 6

In a large bowl, combine the ice and cold water 1:1. Place a smaller bowl inside the ice bat, transfer the emulsion, and whisk it until cold (~40F) and thick (it'll take a few minutes).

Step 7

If you portion and freeze the ice cream now, its flavor will be more intense. If you whip it first, then portion and freeze, you will incorporate more air into the ice cream to make its flavor milder its texture softer. It'll melt easier.

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