- 900gbutter (a)
- 1 litre milk (b)
- 100ml double cream(c)
- 90g milk powder (c)
- 5g trimoline (c)
- 900ml condensed milk (d)
Brown butter ice cream/sorbet
steve bennett
15th January 2012
Brown butter ice cream/sorbet
Interesting and unusual ice cream, goes well with apple or pear desserts, we used to serve with vanilla pain perdu, caramelised apple and sage
Ingredients
Method
Make buerre noisette with (a) in a large pan. Add (b) making sure to stir in the sediment.
Chill in the pan overnight.
Pierce the butter, and strain the milk.measure 1litre of the milk, and mix with (c).
Bring the milk mix to the boil, and whisk in (d). Cool, and churn as usual.
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