Brown Butter Ice Cream

Great ice cream on its own or use it as base for other combinations.

Weigh SMP and divide a portion out to be toasted.

Make a mixture of SMP, sugar, dextrose and combine into a pot with your milk, cream, and egg yolks. Continuously whisk as the temp increases to avoid eggs scrambling.

Brown the butter and add the portioned SMP from previous step. Once deeply browned, but not burned, add the browned butter into the warm milk/cream mixture and whisk well. Continue bringing the temperature up to 80C/176F to pasteurize eggs and thicken base. Maintaining the temperature here for a few minutes will let excess water evaporate as well. Stick blend to homogenize any toasted milk powder clumps or egg components. Strain mixture if you want but I have not found it to be necessary.

Cool the mixture in an ice bath to around 104F. Stream in guar gum while stick blending and allow the mixture to continue cooling.

Place in final container and allow base to mature in fridge 8-24 hours.

Stick blend recommended or whisk well prior to churning.