Topic: Brown Butter Icecream

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Posted at December 27, 2011, 8:04 am:

I think the flavor of brown butter and cream is amazing and have been trying to make a brown butter ice cream. After my 6th attempt it seems wise to ask for help. My thinking at this point is to replace the butterfat in cream with the browned butter so I am using 100% whole milk and making a custard base with the browned butter. I have varied the ratio and always end up with fat granules in the finished product. I understand that there will be some grittiness from the browned protein and sugars but what I have is distinctly fat. I tried increasing the egg yolk content thinking that I could emulsify the fat better....Im clueless. Paul

Original of the message was taken from http://www.cheftalk.com/forums/

Replies:

You've got the right idea with the whole milk and butter.

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