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Brown Butter Ice Cream

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Preparation info
    • Difficulty

      Medium

Appears in

By Francisco Migoya

Published 2008

  • About

Ingredients

Brown Butter

  • 1 kg / 2 lb 3.27 oz butter, soft

Method

  1. For the Brown Butter: Place the butter in a saucepan over high heat; melt and cook until the milk solids caramelize (they will caramelize and will smell like toasted hazelnuts; this is also known as beurre noisette).
  2. Cool the butter to room temperature.
  3. For the Ice Cream Base: Make the ice cream base according to the

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