6 oz. (170g) | Plugrá® Premium Butter, unsalted |
2 cups (498g) | milk |
1 cup (238g) | whipping cream |
5 lg. (85g) | egg yolks |
¼ cup (50g) | granulated sugar |
¼ cup (48g) | dark brown sugar |
¼ tsp. (1g) | salt |
1 |
Heat the butter in a medium skillet over medium heat stirring occasionally, until it has browned and has a nutty aroma. Butter will go from browned to burned
quickly so watch this step carefully. Pour through fine strainer into small bowl.
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2 |
Bring milk and cream to a simmer in a large saucepan. Whisk egg yolks, both
sugars, and salt in bowl until well blended. Add brown butter; whisk to blend. Whisk the hot cream mixture ¼ cup at a time into yolk mixture until the yolks have warmed; return to the saucepan. Stir mixture over medium-low heat until instant-read
thermometer registers a minimum of 160°F and the mixture has thickened about 5 minutes. Strain custard into large bowl. Set bowl over larger bowl of ice water. Stir until custard is cold. For best results, refrigerate the custard overnight before
freezing.
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3 |
Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; freeze.
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