Apple and Brown Butter Custard Ice Cream
Inspired by techniques from Serious Eats.
A lighter take on our classic custard, blended with an apple syrup made by reducing apple juice with nutmeg, plus browned butter and soured cream. Tangy, buttery and full of apple flavour.
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Method
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Equipment
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
- blender
- light-coloured frying pan
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 325 kcal |
| Protein | 4.6 g |
| Carbohydrate | 15.9 g |
| of which sugars | 15 g |
| of which free sugars | 11.2 g |
| Fat | 27.6 g |
| of which saturates | 16.2 g |
| Fibre | 0.1 g |
| Salt | 0.2 g |
Protein per 100 kcal
1.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Apple syrup
- 1 l unsweetened cloudy apple juice reduced to 120 ml; nutrition counts the reduced syrup
- ½ tsp freshly grated nutmeg
Custard
- 60 g unsalted butter
- 300 ml double cream
- 300 ml whole milk
- 5 large egg yolks
- 80 g light brown sugar
- 150 g soured cream
- ½ tsp vanilla
- 1 g fine sea salt or table salt a pinch
- 1
Brown the butter. Melt the butter in the light-coloured pan, then cook over medium-high heat until deep amber. Pour into a small heatproof bowl, leaving the darkest sediment behind, and cool.
- 2
Make the apple syrup. Boil the apple juice with the nutmeg in a wide pan for about 20-25 min until reduced to 120 ml. Watch carefully at the end, because once the bubbles start to stack up it reduces very quickly. Cool.
- 3
Make the custard. Heat the cream and milk to steaming. Whisk the yolks and brown sugar, whisk in two ladles of hot dairy, then return to the pan and stir over low heat to 77-80 °C.
- 4
Blend. Blend the warm custard with the soured cream, apple syrup, brown butter, vanilla and salt until completely emulsified. Butter that is not fully blended in turns grainy when frozen.
- 5
Chill. Cool over the iced water, then refrigerate for at least 4 h.
- 6
Churn and freeze. Churn until thick and freeze for 1-2 h. If frozen longer, leave at room temperature for 20 min before scooping.
Storage
Freeze in a covered container for up to 1 week; it is best within a few days.
