Browned Butter Macadamia Caramel [1.4l]¶

From the transcript of Beautiful Browned Butter Macadamia Homemade Ice Cream.

Composition of the base

This recipe makes a very fancy, high-fat custard that tastes like roasted nuts and toasted butter. By browning the butter first, you get a deep flavor that goes great with the macadamias.

The original recipe was a bit too rich for some dairy types, so this corrected version uses less cream to prevent a "fatty" feeling on your tongue.

The caramel is stirred just enough to let it slightly crystallize, giving it a texture similar to gritty honey.

Ingredients¶

Brown Butter Sweet Cream Base

• 545g Whole Milk (≈ 2 1/4 cups)
• 100g Cream 33% (≈ 1/3 cup + 1 tbsp)
• 85g Unsalted Butter (≈ 6 tbsp) • weight after browning 100g of butter
• 200g Sugar (≈ 1 cup)
• 35g Light Corn Syrup or Golden Syrup (≈ 1 1/2 tbsp)
• 50g Egg Yolk (≈ 3 large yolks)
• 48g Skim Milk Powder (≈ 1/2 cup)
• 2g Salt (≈ 1/3 tsp)
• 1.5g Guar Gum (≈ 1/2 tsp) • optional stabilizer

Subtotal Weight: 1066.5g

Macadamia Caramel Mix-in

• 150g Sugar (≈ 3/4 cup)
• 70g Unsalted Butter (≈ 5 tbsp)
• 35g Cream (≈ 2 1/2 tbsp)
• 30g Glucose Syrup (≈ 1 1/2 tbsp)
• 100g Macadamia Nuts (≈ 3/4 cup) • roasted and chopped
• 10g Extra Virgin Olive Oil (≈ 2 tsp)

Subtotal Weight: 395g

Directions¶

1. Base Prep: Melt 100g of butter in a small pan over medium heat. Simmer for 5-10 minutes until the water evaporates and the milk solids turn a deep brown. You should have 85g of browned butter remaining.
2. Combine & Heat: In a separate pan, mix the milk, cream, syrup, 185g of sugar, skim milk powder, and salt. Whisk in the egg yolks. Heat this mixture to ≈ 50°C (122°F).
3. Emulsify: Add the hot brown butter (include all the toasted bits!) into the warm milk mixture. Use a stick blender or whisk to combine.
4. Cook: Mix the stabilizer with the remaining 15g of sugar and stir it in. Heat the base while stirring constantly until it reaches 82°C (180°F).
5. Aging: Pour the base into a container and let it cool for 10 minutes. Seal and refrigerate overnight to let the flavor develop and the texture thicken.
6. Caramel Mix-in: The next day, melt 150g sugar in a pan until it is deep amber. Carefully whisk in the 70g butter and 35g cream (it will bubble!). Add the glucose and stir for 30 seconds to allow slight crystallization. Finally, stir in the olive oil and macadamias. Let it cool completely.
7. Churning: Use a stick blender to re-mix the cold base if any fat rose to the top. Pour into your ice cream machine and process until it reaches a soft-serve consistency.
8. Hardening: As you pull the ice cream from the machine, layer or swirl in the macadamia caramel. Freeze for at least 4-6 hours until firm.

Nutrition Facts¶

The following data is calculated using the Australian Food Composition Database (AFCD).