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    Brown Butter Ice Cream: Michael Laiskonis

    Uploaded by

    James Henderson
    This recipe for brown butter ice cream uses skim milk, browned milk solids, dry milk powder, sugars, glucose powder, invert sugar, egg yolks, and heavy cream. The milk mixture is boiled and tempered into egg yolks before cooling and homogenizing with cream. The mix is chilled for at least 12 hours before freezing in an ice cream maker or PacoJet to produce the final brown butter ice cream.

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    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd

    Brown Butter Ice Cream: Michael Laiskonis

    Uploaded by

    James Henderson
    76 views2 pages
    This recipe for brown butter ice cream uses skim milk, browned milk solids, dry milk powder, sugars, glucose powder, invert sugar, egg yolks, and heavy cream. The milk mixture is boiled and tempered into egg yolks before cooling and homogenizing with cream. The mix is chilled for at least 12 hours before freezing in an ice cream maker or PacoJet to produce the final brown butter ice cream.

    Original Title

    brown-butter-ice-cream

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    This recipe for brown butter ice cream uses skim milk, browned milk solids, dry milk powder, sugars, glucose powder, invert sugar, egg yolks, and heavy cream. The milk mixture is boiled and tempered into egg yolks before cooling and homogenizing with cream. The mix is chilled for at least 12 hours before freezing in an ice cream maker or PacoJet to produce the final brown butter ice cream.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    76 views2 pages

    Brown Butter Ice Cream: Michael Laiskonis

    Uploaded by

    James Henderson
    This recipe for brown butter ice cream uses skim milk, browned milk solids, dry milk powder, sugars, glucose powder, invert sugar, egg yolks, and heavy cream. The milk mixture is boiled and tempered into egg yolks before cooling and homogenizing with cream. The mix is chilled for at least 12 hours before freezing in an ice cream maker or PacoJet to produce the final brown butter ice cream.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 2

    8a

    Brown Butter Ice Cream

    1000g skim milk


    50g browned milk solids
    50g nonfat dry milk powder
    150g sucrose (1)
    60g glucose powder
    40 g invert sugar
    50g sucrose (2)
    8g ice cream stabilizer
    160g pasteurized egg yolks
    150g heavy cream

    1. Place milk and browned milk solids into a sauce pot. Whisk in dry milk to rehydrate and add first
    measurement of sucrose (1), glucose, and invert sugar. Bring to a boil.
    2. Meanwhile, combine sucrose (2) and stabilizer. Whisk into egg yolks.
    3. Temper hot milk into yolk mixture. Return to low heat and cook, stirring, to 85˚C/185˚F.
    4. Remove from heat and whisk in heavy cream and homogenize with an immersion blender. Chill in an
    ice water bath. Allow the mix to mature at least 12 hours.
    5. Process in batch freezer; extract the mix at -5˚C/23˚F. Alternatively, transfer to PacoJet canisters and
    freeze; process as needed.

    Michael Laiskonis
    Opusculum
    2014

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