Browned butter ice cream with walnuts (köket.se)

You do:

  • 500 g milk
  • 500 g grädde
  • 50 g glykos
  • 125 g strösocker
  • 125 g dark muscovado sugar
  • 240 g egg yolk
  • 1,5 gelatinblad
  • 30 g butter, browned
  • 7 g salt
  • 2 dl walnuts

Do this:

  1. Soak the gelatine leaves in cold water.
  2. Whisk together caster sugar, muscavado sugar and the egg yolks in a bowl to a fluffy texture.
  3. Brown the butter in a saucepan over medium heat. Whisk constantly. When the butter starts to turn brown, it's ready, Set aside.
  4. Boil milk, cream and glucose in a saucepan.
  5. When the milk cream has reached boiling point, Carefully pour the liquid over the egg mixture while stirring with a whisk and then back into the saucepan. Simmer gently 82 grader. Whisk constantly at the bottom.
  6. Melt the gelatin leaves in the cream mixture and mix in the butter and salt.
  7. Strain and run in an ice cream machine to the desired consistency, mix at the end in crushed walnuts.
  8. Put the ice cream in the freezer, late in the stomach.

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