A rich and creamy homemade ice cream recipe featuring the deep, nutty flavor of brown butter and toasted milk powder, enhanced with sea salt and vanilla.
1. Toast the powdered milk: Heat powder on medium low heat, using a whisk or wooden spoon to keep the powder moving. If the bottom is burning, turn down the heat. Mix for 3-7 minutes until everything is golden brown. Set aside in a bowl.
2. Brown the butter: Cube butter, heat in pan on medium heat, stirring until the bits at the bottom are browned & it has a nutty aroma. Pour through a fine mesh sieve. Keep the clarified butter for cooking, and save the brown bits for the ice cream.
3. Now we make the ice cream. Add milk and cream to a pan. Heat over low-medium low heat. Whisk every few minutes for 20-30 minutes. This step reduces water and makes your ice cream extra creamy. (If in a hurry, you can lessen the time).
4. While the milk is simmering, add in the toasted milk powder, whisking until dissolved. Now mix in the brown butter solids and sea salt.
5. Measure your sugar into a bowl and whisk in egg yolks until everything is mixed together.
6. Temper the eggs: slowly pour a couple of spoonfuls of the hot milk into your egg yolk mixture, whisking as you pour.
7. Turn off the heat and slowly pour the egg mixture into the rest of the milk. Use a very small stream, whisking quickly as your pour. It’s important to keep the milk moving so you don’t cook the eggs.
8. Turn the heat back on to low/medium low heat. Continue whisking for about 5 minutes, or until the mixture reaches 170*F or can coat the back of a spoon. Be careful not to overheat and scramble the eggs during this step.
9. Quickly pour mixture into a bowl. Add a couple of splashes of vanilla extract. Mix everything and taste it. Add salt based on your taste. Note that this ice cream does taste extra good with extra salt.
10. Place in refrigerator for at least 4 hours before adding to an ice cream machine. Option to use an ice bath to cool it down faster. ENJOY:)
