This Brown Butter Frozen Custard is so unapologetically rich, it might run for president.
It ain’t humble, either, using any excuse it can to remind of us of how rich it is. It’s a co-signer on my car loan. It started a college fund for my future children. And it always picks up the check when we go to dinner, making a big scene about leaving a 35% tip…
It’s so freaking annoying.
I hate this stupid custard…
…we can’t stop eating it.
We’ll eat it in secrecy, closing the blinds while turning up the volume on the TV. The nutty brown butter holds hands with all those rich egg yolks, intimidating our tastebuds into submission. It hurts so good.
And when it melts, it doesn’t turn into a watery former ice cream. No, ma’am. It essentially melts into a thick custard, a la a crème minus the brûlée.
The ego with this frozen custard is so big, that we recommend not eating it alone, as it truly needs to be paired with other, less rich foods.
So, if you do decide to make some annoying, offensively rich brown butter frozen custard, here are a few suggestions on what to serve it with:
- Our Peach Pie with Candied Rosemary
- Ina Garten’s Easy Cranberry Apple Cake
- Cook In / Dine Out’s Blackberry Sauce
- Tart berries and a pinch of salt
- Big Spoon Roaster’s Chai Spice Nut Butter
- Or in our Melted Ice Cream Pancakes
BROWN BUTTER FROZEN CUSTARD
- 1 Stick of Unsalted Butter
- 2 Cups Heavy Cream
- 6 Egg Yolks
- 1/2 Cup White Sugar
- 1/4 Cup Brown Sugar
- Heavy Pinch of Salt
- First, brown your butter. I’ve found BuzzFeed’s post, “How To Make Perfect Brown Butter” exceptionally helpful. Once your butter is brown and your house smells nice and nutty, set the butter aside to cool.
- In a 4-quart saucepan, whisk together the sugar, salt, and egg yolks until smooth; stir in cream and cook, stirring constantly, over medium heat, until the mixture thickens. The trick is to heat slowly and stir A LOT, so you avoid any scrambled yolks. If there is some minor scrambling, no worries, as you’ll also be blending and straining later, just in case. I like to start the heat on low, stirring constantly, and gradually increasing the heat every minute, until you hit medium. You’re looking for a consistency that is almost as thick as a custard, but can still easily be poured.
- In a blender, blend the warm custard and the browned butter for about 30 seconds. This is important to emulsify the butter; skip this step and your frozen custard will be gritty. Make sure the top of the blender is vented to allow hot air to escape–we normally cover with a towel, to prevent any splatters. After blending, strain through a fine siev or strainer to remove any clumps.
- Next, cool the mixture – You can do this by letting it hang out in the refrigerator for an hour or so, or if you’re in a hurry, transfer the mixture to a gallon-sized Ziploc bag and submerge in an ice water bath for about fifteen minutes.
- Once the mixture is cool, make according to the instructions on your home ice cream maker. We use the Ice Cream Maker attachment for our KitchenAid Stand Mixer. We’ve found that it works best (and this may be the case for other ice cream makers as well) when we freeze the attachment at the freezer’s lowest setting. The colder you can get the Ice Cream Maker, the faster it will freeze the mixture and the smoother and creamier the results. If it’s not cold enough, you’ll end up with icy ice cream. We’ll even go so far as to insulate the top with foil, to keep the cold air in, while mixing the ice cream. If it’s winter and really cold outside, feel free to make ice cream on your porch.
More Brown Butter stuff…