White Pepper Buttermilk Ice Cream Recipe
Tamarind – Brown Butter
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Ingredients
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Ice Cream Base
Method
Ice Cream Preparation
- 1
Prepare the Brown Butter
In a saucepan, melt 4 tablespoons of unsalted butter over medium heat. Cook, stirring frequently, until the butter turns golden brown and develops a nutty aroma. Remove from heat and let it cool slightly.
- 2
Combine Ingredients
In a mixing bowl, whisk together the heavy cream, buttermilk, granulated sugar, white pepper, vanilla extract, and a pinch of salt until the sugar is dissolved.
- 3
Incorporate Brown Butter
Slowly drizzle the cooled brown butter into the cream mixture while whisking to combine.
- 4
Chill the Mixture
Cover the mixture and refrigerate for at least 2 hours or until completely chilled.
- 5
Churn the Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 6
Freeze the Ice Cream
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm.