Helado de mantequilla tostada: un placer de frutos secos en cada cucharada

Ingredientes

• 1 cup (240 ml) heavy cream
• 1 cup (240 ml) whole milk
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (115 g) unsalted butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 4 large egg yolks

Preparación

1. 1

   Melt the unsalted butter in a saucepan over medium heat until it starts to foam and turns golden brown with a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.

2. 2

   Whisk together the heavy cream, whole milk, sugar, vanilla extract, and sea salt in a mixing bowl. Gradually add the cooled brown butter into the mixture while whisking.

3. 3

   Beat the egg yolks in a separate bowl. Slowly pour in a small amount of the warm cream mixture while whisking to temper the yolks. Then, add the tempered yolks back into the saucepan with the remaining cream mixture.

4. 4

   Cook over medium-low heat, stirring constantly until the mixture thickens slightly, about 5-7 minutes, or until it coats the back of a spatula.

5. 5

   Pour the mixture through a fine mesh strainer into a clean bowl. Allow to cool at room temperature, then cover and chill in the refrigerator for at least 4 hours or overnight.

6. 6

   Churn the chilled mixture in an ice cream maker according to the manufacturers instructions until a soft serve consistency is reached.

7. 7

   Transfer the ice cream into an airtight container and freeze for at least 4 hours to firm up before serving.