By Tracey
Brown Butter Chocolate Chunk Ice Cream
barely adapted from Dam Good Sweet by David Guas and Raquel Pelzel
Ingredients:
- 9 tablespoons (1 stick + 1 tablespoon) unsalted butter, cut into cubes
- 3 cups half-and-half
- 1/2 cup plus 3 tablespoons sugar
- 8 large egg yolks
- pinch salt
- 3/4 cup chocolate chunks (or chips)
Directions:
Add the butter to a medium saucepan set over medium-low heat. The butter will melt then begin to bubble and foam. Continue cooking, whisking frequently, until the butter starts to brown and smell nutty – be patient and watch carefully, it can go from brown to burned quickly. Remove the pan from the heat and set aside to cool.
Add the half-and-half and sugar to a medium saucepan set over medium heat. Bring to a boil then turn off the heat. Add the eggs and salt to the bowl of a stand mixer fitted with the whisk attachment (you could use a hand mixer too) and begin beating on medium-high speed. Slowly drizzle the cooled, browned butter into the mixer bowl – the eggs and butter will thicken as you combine them. With the mixer on low, slowly add the hot milk mixture to the bowl, just a little at a time. Continue until it’s completely combined.
Strain the ice cream base through a fine mesh strainer into a large bowl. Cover and refrigerate until thoroughly chilled (overnight is good, but at least 4 hours). Freeze in your ice cream maker according to the manufacturer’s instructions. In the last minute of churning, add the chocolate chunks. Transfer to airtight container and store in your freezer.
Makes about 1 quart.
