Brown butter ice cream/sorbet

steve bennett

steve bennett

15th January 2012
steve bennett

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 


  • 900gbutter (a)
  • 1 litre milk (b)
  • 100ml double cream(c)
  • 90g milk powder (c)
  • 5g trimoline (c)
  • 900ml condensed milk (d)


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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