Brown Butter Ice Cream with Kettle Corn Crumble
Happy National Ice Cream Day! We're celebrating our new favorite holiday with this delicious Brown Butter Ice Cream with Kettle Corn Crumble. This tasty treat is a decadent way to beat the heat this summer.
- 4 cups of heavy whipping cream
- 2/3 cup tablespoons of maple syrup
- 1/4 cup of brown sugar
- 5 egg yolks
- 1/2 teaspoon of sea salt
- 2 1/2 teaspoons of vanilla bean paste
- 1 tsp vanilla extract
- 3/4 cup of butter
- 2 tablespoons of vodka (optional: makes the ice cream softer and easier to scoop)
- 2 cups of Cinema Pop Zero Popcorn
- 2 tablespoons of coconut oil
Put your ice cream bowl in the freezer at least 24 hours in advance.
Reserve 1 tbs of butter, and melt the rest in a pan over medium heat occasionally swirling the pan so the butter cooks evenly. When the butter melts it'll start to foam. Once the milk solids drop and the butter turns a toasty brown it's done. You'll be able to tell by the nutty smell that the butter is done. Remove from heat and separate the browned milk solids from the butter.
Kettle corn topping
- Add 1/4 cup maple syrup, the remaining tbs of butter butter, 1 tbs brown sugar (save the rest) and vanilla extract to a pot and stir over medium heat.
- Bring to a boil and reduce heat to low, stirring occasionally until mixture reaches a thick, candy-like consistency.
- Once it reaches the desired consistency, remove from heat and allow mixture to cool for about 2 minutes.
- In a medium mixing bowl, combine Cinema Pop Zero Popcorn and syrup mixture, tossing gently to combine.
- Spread popcorn mixture into a single layer on a baking sheet. Bake at 275 for 45 minutes to create a crunchy, candied, kettle-corn exterior.
- Crumble the kettle corn to create a bite sized topping
Ice cream base:
Add the heavy cream, maple syrup, and brown sugar to a medium-sized saucepan cook over medium heat stirring occasionally.
While the heavy cream mixture is cooking add your eggs to a separate large bowl. Whisk until creamy.
Once the mixture comes to a boil remove from heat.
Add about one-third of the heavy cream mixture to the eggs and whisk until well incorporated. Then add the mixture back to the saucepan and whisk well.
Add a candy thermometer to the saucepan. Cook the mixture until the temperature reaches 170 remove while whisking continuously.
Once the base reaches 170 remove from heat. Strain the mixture using a fine-mesh strainer. Mix in the vanilla bean paste, sea salt, and the browned milk solids.
Store the mixture in a bowl in the fridge overnight. Best if the base is churned within 2-3 days. I usually churn my ice cream the following day.
Next morning set up your ice cream maker. (No ice cream maker? Check out this post for how to make homemade ice cream without one!)
Remove the base from the fridge and mix in the vodka (if using).
Start your ice cream maker and pour the mixture into the ice cream maker
Set a timer for 15 or 20 minutes and just watch the ice cream during that time.
You want the ice cream to be almost the texture of soft serve. It should be thick, but scoopable. NOT HARD! Over churning your ice cream will make your ice cream hard and not very scoopable once it's frozen. All of the work is really done in the freezer.
Before the ice cream is done line a bread loaf pan with parchment paper.
While your ice cream is churning make the chocolate sauce( details below). Once down with that lay out the marshmallows on baking tray and toast each of them until golden brown using a kitchen torch.
Once the ice cream is done add one layer of the ice cream. Then add a layer of kettle corn crumble. Then add one more layer of ice cream and final layer of kettle corn crumble. Top with more kettle corn if desired when serving.
Put the ice cream to the freezer and let sit for 3-4 hours before scooping.
If you don't eat it all in one day cover to keep the ice cream fresh.