8a

Brown Butter Ice Cream

1000g skim milk50g browned milk solids50g nonfat dry milk powder150g sucrose (1)60g glucose powder40 g invert sugar50g sucrose (2)8g ice cream stabilizer160g pasteurized egg yolks150g heavy cream

1. Place milk and browned milk solids into a sauce pot. Whisk in dry milk to rehydrate and add first measurement of sucrose (1), glucose, and invert sugar. Bring to a boil.2. Meanwhile, combine sucrose (2) and stabilizer. Whisk into egg yolks.3. Temper hot milk into yolk mixture. Return to low heat and cook, stirring, to 85˚C/185˚F.4. Remove from heat and whisk in heavy cream and homogenize with an immersion blender. Chill in an ice water bath. Allow the mix to mature at least 12 hours.5. Process in batch freezer; extract the mix at -5˚C/23˚F. Alternatively, transfer to PacoJet canisters and freeze; process as needed.

Michael LaiskonisOpusculum

2014