Cookies And Cream Semifreddo Recipe
Brown Butter Crumb, Caramel, Salted White Chocolate Ice Cream
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Ingredients
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Brown Butter Crumb
Caramel Sauce
Salted White Chocolate Ice Cream
Method
Brown Butter Crumb
- 1
Prepare the Brown Butter
In a medium saucepan, melt the unsalted butter over medium heat. Stir continuously until the butter turns golden brown and develops a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.
- 2
Mix the Dry Ingredients
In a bowl, combine the all-purpose flour, granulated sugar, and salt. Mix well.
- 3
Combine and Bake
Pour the brown butter into the dry ingredients and mix until crumbly. Spread the mixture on a baking sheet lined with parchment paper. Bake at 350°F (175°C) for 15-20 minutes or until golden brown, stirring halfway through. Let cool completely.
Caramel Sauce
- 4
Make the Caramel
In a saucepan over medium heat, add the granulated sugar. Stir constantly until the sugar melts and turns an amber color, about 5-10 minutes.
- 5
Add Cream and Butter
Carefully add the heavy cream and unsalted butter to the melted sugar. It will bubble up, so be cautious. Stir until smooth.
- 6
Add Salt and Cool
Remove from heat and stir in the sea salt. Let the caramel sauce cool to room temperature.
Salted White Chocolate Ice Cream
- 7
Melt the White Chocolate
In a heatproof bowl, melt the chopped white chocolate over a double boiler or in the microwave, stirring until smooth. Let cool slightly.
- 8
Combine Ingredients
In a large mixing bowl, whisk together the heavy cream, sweetened condensed milk, sea salt, and vanilla extract until well combined. Fold in the melted white chocolate until smooth.
- 9
Freeze the Mixture
Pour the ice cream mixture into an airtight container. Freeze for at least 4 hours or until solid.