Brown Butter Orange Sage Ice Cream
This brown butter orange sage ice cream is a perfect pairing of citrus notes and warm flavors. It's a unique treat that will soon be a favorite!
Servings: 8 servings
Ingredients
- 16 tablespoons (2 sticks) browned unsalted butter
- 2 cups + 2 tablespoons whole milk separated
- 1 ¼ cups heavy cream
- ¾ cup granulated sugar
- 2 tablespoons light corn syrup
- 1 teaspoon kosher salt
- 1 ½ tablespoons cornstarch
- 1 teaspoon vanilla extract
- ¾ teaspoon orange extract
- 1 tablespoon orange zest
- ⅓ cup sage leaves
Instructions
- To brown the butter, melt the butter over medium heat in a small saucepan. Once melted, continue to cook slowly until the butter begins to bubble. Allow the butter to bubble until the foam subsides, the milk solids have turned an amber color, and the butter has a nutty smell, 6-8 minutes. Remove from heat and set aside.16 tablespoons (2 sticks) browned unsalted butter
- In a 4-quart saucepan, combine the 2 cups milk, heavy cream, sugar, corn syrup, and salt. Whisk to combine and place over medium heat.2 cups + 2 tablespoons whole milk, 1 ¼ cups heavy cream, ¾ cup granulated sugar, 2 tablespoons light corn syrup, 1 teaspoon kosher salt
- While the milk mixture is heating, in a separate bowl, combine the reserved 2 tablespoons milk and cornstarch. Then whisk until smooth. Set aside.2 cups + 2 tablespoons whole milk, 1 ½ tablespoons cornstarch
- Bring the milk mixture to a rolling boil and continue to boil for 1 minute. Remove from the heat and slowly whisk in the cornstarch slurry. Return to heat and bring back to a rolling boil. It is essential that the mixture comes back to a rolling boil to activate the thickener.
- Remove from the heat and add the prepared browned butter. Use an immersion blender or countertop blender to emulsify the butter and ice cream base.16 tablespoons (2 sticks) browned unsalted butter
- Add the vanilla extract, orange extract, orange zest, and sage leaves. Stir to combine and steep for 20 minutes.1 teaspoon vanilla extract, ¾ teaspoon orange extract, 1 tablespoon orange zest, ⅓ cup sage leaves
- Strain the ice cream base into an airtight container, removing all the sage leaves. Cover and chill for 6-8 hours. The ice cream base can be stored for up to 48 hours.
- Once ready to chill, follow the manufacturer’s instructions with the ice cream maker. Churn for approximately 25 minutes. Enjoy immediately as soft serve, or pour into an airtight container and place in the freezer for 4-6 hours for a hard serve.
Video
Nutrition
Serving: 0.5cup | Calories: 404kcal