Fried butter ice cream (a la crème brulee)

Category: Dairy and egg dishes
Fried butter ice cream (a la crème brulee)

Ingredients

Good quality butter 65 gr.
Brown sugar 100 g
Cream with fat content from 30% 300 gr.
Milk 130 gr.
Egg yolks C-2 (small) 6 pcs.
White sugar 20 gr.
Salt sliver
Vanillin
White rum 1 tsp

Cooking method

  • It is better to prepare ice cream in the evening, as it must stand in the refrigerator (not in the freezer!) Overnight.
  • Fry the oil over medium heat until foam appears, amber with flakes, and pour immediately into a bowl. Watch the oil steadily so as not to burn.
  • Fried butter ice cream (a la crème brulee)
  • While the butter is browning, bring the cream and milk to a boil in a saucepan over medium heat with brown sugar.
  • Beat the yolks, white sugar and salt in a bowl of a food processor until a homogeneous thick mass.
  • Beat until all the sugar is dissolved. This will give you a smoother texture at the end.
  • Without stopping whisking, add butter (1 tablespoon each). Do not switch off the combine.
  • Remove the hot milk mixture from the heat and add to the egg in a thin trickle, whisking quickly to prevent the eggs from brewing.
  • Whisk until smooth, put the mixture (custard) in a saucepan and be sure to stir continuously with a whisk over medium-low heat until the internal thermometer reads 80C. This is also enough to pasteurize the yolks. Watch and keep stirring so you don't get a sweet omelet.
  • You can strain the cream through a fine sieve or cheesecloth into a clean bowl. But I didn't. Add vanillin and rum to mix. Cool to room temperature.
  • Fried butter ice cream (a la crème brulee)
  • Put the cream in an airtight container and refrigerate overnight. This will mix the flavors of the ingredients for a richer ice cream.
  • Place in the ice cream maker in the morning and follow the manufacturer's instructions. Or beat with a mixer every hour. About three times it will turn out.
  • Store in a freezer.
  • Fried butter ice cream (a la crème brulee)
  • I served with chocolate crisps and redcurrant berry marshmallows.

  • Zephyr (a la) homemade from fresh or frozen fruits and vegetables (disposal of frozen products) (Tumanchik)

    Fried butter ice cream (a la crème brulee)

The dish is designed for

about 5-6 servings

Note

Since the eggs are brewed, you don't have to worry about safety. The ice cream is dense, creamy and very smooth. The sweetness of brown sugar is complemented by the nutty flavor that roasted butter gives the ice cream. As a result - ice cream with toffee, caramel or crème brulee flavor!

Fried butter ice cream (a la crème brulee)

Cook with love, your Tumanchik

V-tina
Ira, took to bookmarks
Tumanchik
Quote: V-tina

Ira, took to bookmarks
Thank you Valyusha! Glad to try!
Melalenka
Irina, well, actually, here's the inventor
This is a must try. I went to dig a place in the refrigerator under the bowl
I will report back tomorrow. Thank you very much for such an unusual ice cream recipe
Tumanchik
Quote: Melalenka

Irina, well, actually, here's the inventor
This is a must try. I went to dig a place in the refrigerator under the bowl
I will report back tomorrow. Thank you very much for such an unusual ice cream recipe
Helen, you are always welcome!
Tanyulya
Irishka, very interesting!
Inventor!
Sonadora
Irisha, I can imagine how tender and tasty it is.
Tumanchik
Tanyusha and Manechka, the girls come up, don't hesitate and help ourselves! I am always glad to everyone! Thank you my dear!
ang-kay
I haven't done that before. Thank you, summer is still ahead. It is getting warmer here. Ice cream season will also go.
IvaNova
Irin, but without a thermometer is it really possible to somehow track the moment when you need to stop heating?
Tumanchik
Quote: ang-kay

I haven't done this before. Thank you, summer is still ahead. It's getting warmer here. Ice cream season will also go.
Angela hello! Thanks for stopping by!


Added Saturday 18 Jun 2016 08:09 AM

Quote: IvaNova

Irin, but without a thermometer is it really possible to somehow track the moment when you need to stop heating?
Irisha, well, heat to hot, but so that it does not boil even at the edges and constantly stir with a whisk.
IvaNova
Thank you!

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