Butter & Cream Ice Cream Recipe
Make Butter & Cream Ice Cream Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Custard
Optional Finishes
Method
Base Custard
- 1
Brown the butter (beurre noisette)
Place the 4 tbs unsalted butter in a light-colored, medium saucepan over medium heat. Melt and continue cooking, swirling the pan occasionally, until the butter foams, the milk solids turn golden brown and a nutty aroma develops, about 5–7 minutes. Remove from heat immediately and transfer the browned butter (including any browned bits) to a small bowl to stop cooking. Set aside to cool slightly.
- 2
Warm the milks
In the same saucepan (wiped clean if solids burned), combine 1 cup whole milk and 2 cups heavy cream. Warm over medium heat until the mixture is steaming and small bubbles form around the edges but not boiling, about 5–7 minutes.
- 3
Temper yolks
While the milk warms, whisk 6 egg yolks with 3 tbs granulated sugar and 1 tsp kosher salt in a medium bowl until the mixture is pale and slightly thickened, about 1–2 minutes. Slowly ladle about 1/2 cup of the hot milk mixture into the yolks in a thin stream, whisking constantly to temper. Repeat with another 1/2 cup to gradually raise the yolks' temperature.
- 4
Cook the custard
Pour the tempered yolk mixture back into the saucepan with the remaining warm milk and cream, stirring constantly. Cook over low to medium-low heat, stirring and scraping the bottom with a heatproof spatula, until the custard thickens enough to coat the back of the spatula and reaches 170–175°F (77–80°C) on an instant-read thermometer, about 4–8 minutes. Do not boil.
- 5
- 6
Strain and chill
Pour the custard through a fine-mesh sieve into a clean bowl to remove any coagulated bits. Place the bowl in an ice bath (bowl of iced water) and stir occasionally until the custard reaches refrigerator temperature, about 20–30 minutes. Alternatively, cover and chill in the refrigerator for at least 4 hours or overnight. For faster chilling, place plastic wrap directly on the surface to prevent a skin.
- 7
Churn
Once thoroughly chilled, transfer the custard to your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, typically 20–30 minutes.
- 8
Optional Finishes
- 9
Whipped cream swirl (optional)
If you want a richer, lighter finish when serving, whip 1 cup cold heavy cream with 1 tbs powdered sugar to soft peaks and either fold a small amount into the churned ice cream before freezing for a lighter texture or use as a garnish when serving.