Paulding & Company is an AWESOME kitchen in the San Francisco Bay area that puts on really creative cooking classes and exercises. It was started by the mother-daughter team of Terry and Tracy Paulding, and their cooking classes are a must-attend for anyone who likes cooking/baking and having a great time doing it. For now, we’re just going to share this delish ice cream recipe they sent our way. Making ice cream is a little more time intensive than some of our easier recipes, but the payoff is totally worth it. When was the last time you had homemade ice cream at a party?
Recipe: Brown Butter Ice Cream
Yield: one very full quart
4 oz. butter (unsalted, or omit the added salt)
1.5 cups heavy cream
1.5 cup milk
6 egg yolks
1 cup brown sugar
¼ tsp. salt
1 tsp. vanilla extract
Melt butter in a small silver-colored (not non-stick) skillet. Cook over medium heat until the butter is brown and there are specks of browned milk solids in the pan. Be careful not to burn, but don’t stop too soon — the flavor will be more intense if you let the butter turn quite brown.
Bring cream and milk to a simmer. In a mixer, beat yolks, brown sugar and salt until fluffy. Add the brown butter and mix in well. Slowly whisk in the simmering cream mixture. Pour the mixture back into the pot, and cook over low heat, until thick enough to coat the back of a spoon, to a temperature of about 170°F. Chill to 40°F, either in the refrigerator for several hours, or in an ice bath.
Stir in the vanilla, and strain the mixture.
Process in your ice cream maker, following manufacturer’s instructions.
Enjoy this Ice Cream recipe? Check out Paulding & Company’s homepage to learn more about attending one of their events!