You’re welcome. This homemade ice cream is a perfect companion to your favorite Thanksgiving pies. Pecan Pie + Brown Butter Ice Cream = Best Butter Pecan treat ever! It is delicious paired with apple pies/tarts also. I haven’t tried it with pumpkin pie (yet), but I’m confident that it will not be disappointing. Topping it with some roasted pecans would be simple and amazing also.
Brown Butter Ice Cream
Credit: Avec Eric by Eric Ripert
Makes 1 quart.
2 cups plus 6 tablespoons heavy cream
2 cups nonfat milk
1 tablespoon nonfat dry milk powder
3/4 cup granulated sugar
4 large egg yolks
~Place 2 cups of the heavy cream in a saucepan and bring to a boil. Lower the heat and allow the cream to slowly reduce until it thickens and begins to brown and separate, stirring occasionally, for about 30 minutes. As the cream begins to brown and separate, stir it continuously until the browned milk solids have clumped together and separated from the milk fat. Strain the excess fat from the solids, pressing to remove as much fat as possible.
~Place the nonfat milk and browned solids in a saucepan. Whisk in the dry milk powder to rehydrate and gently bring the mixture to a boil.
~Whisk the sugar and egg yolks in a large bowl to blend. Gradually whisk the hot milk mixture into the yolk mixture, a small amount at a time, so as to not curdle the yolks. Return the mixture to the saucepan and stir over low heat until slightly thickened, about 8 to 10 minutes. Remove from the heat and whisk in the remaining 6 tablespoons of heavy cream. Cover and refrigerate the custard for at least 12 hours to allow it to mature.
~Process the custard in an ice cream machine according to the manufacturer’s instructions. Transfer the ice cream to a container, then cover and allow it to harden in the freezer.