As I was savoring a delightful scoop of homemade ice cream one sun-soaked afternoon, inspiration struck: why not take this creamy indulgence to new heights with some trusty sourdough discard? Thus, my journey to create the Salted Brown Butter Sourdough Ice Cream began. This recipe marries the rich, nutty flavor of brown butter with the unique tang of sourdough, resulting in a dreamy texture that’s incredibly satisfying. Not only is it a fantastic way to reduce kitchen waste, but it also offers a delicious twist on ordinary dessert options. Perfect for ice cream sandwiches or as a topping on your favorite brownie, this treat will elevate your dessert game in no time. Are you ready to transform your sourdough discard into something uniquely delightful?
Why is This Sourdough Ice Cream Amazing?
Unique Flavor Profile: The combination of rich brown butter and tangy sourdough gives it a taste you’ve never experienced in ice cream before.
Waste Not, Want Not: This recipe is a delightful way to reduce waste by utilizing sourdough discard, turning something often thrown away into a gourmet treat.
Versatile Treat: Whether you enjoy it in a cone or on top of warm brownies, this ice cream is perfect for various serving ideas.
Simple Preparation: With easy-to-follow steps and accessible ingredients, you’ll find that making your own ice cream is actually highly achievable.
Crowd-Pleasing Delight: Impress family and friends with this extraordinary homemade dessert that’s sure to spark conversations and tantalize taste buds, much like my Brown Butter Marshmallow treats!
Salted Brown Butter Sourdough Ice Cream Ingredients
For the Ice Cream Base
- Unsalted Butter – Adds richness and a nutty flavor when browned.
- Heavy Cream – Provides creaminess and enhances the texture of the ice cream.
- Whole Milk – Balances the richness with a lighter consistency, contributing to the perfect mouthfeel.
- Granulated Sugar – Essential for sweetness and working as a stabilizer in your Salted Brown Butter Sourdough Ice Cream.
- Sourdough Starter Discard – Introduces a unique tangy flavor while reducing kitchen waste.
- Vanilla Extract – Enhances the overall flavor profile for a well-rounded taste.
- Diamond Crystal Kosher Salt – Balances the sweetness; use less if you prefer a milder taste.
For the Brown Butter
- Unsalted Butter – Necessary for achieving that deliciously nutty, browned essence. Brown carefully to avoid burning!
This delightful ingredient list will set you up to create the most indulgent Salted Brown Butter Sourdough Ice Cream that’s made with love and perfect for any occasion!
Step‑by‑Step Instructions for Salted Brown Butter Sourdough Ice Cream
Step 1: Prepare Ice Cream Machine
Begin by placing your ice cream machine bowl in the freezer for at least 24 hours to ensure it’s fully chilled. This is crucial for achieving the perfect texture of your Salted Brown Butter Sourdough Ice Cream. Make sure the bowl is positioned upright in the freezer to avoid any ice accumulation.
Step 2: Brown Butter
In a small saucepan, melt 1 cup of unsalted butter over medium-low heat. Whisk continuously for about 5-8 minutes until the butter stops sizzling, and the milk solids transform into a deep golden brown. Look for a nutty aroma; then, carefully transfer the browned butter into a separate bowl to cool slightly.
Step 3: Mix Ingredients
After your saucepan has cooled for a few minutes, whisk together the browned butter with 2 cups of heavy cream, 1 cup of whole milk, ¾ cup of granulated sugar, and 1 cup of sourdough starter discard. Add 1 tablespoon of vanilla extract and ½ teaspoon of Diamond Crystal kosher salt, then gently heat the mixture over medium heat until it reaches 160-165°F, ensuring everything is combined thoroughly.
Step 4: Chill Base
Once your mixture is heated, pour it into a bowl and let it cool at room temperature for about 30 minutes. To expedite cooling, you can place the bowl in an ice bath for 10-15 minutes. The base should be chilled to around 40°F before proceeding, which is essential for a creamy texture.
Step 5: Churn Ice Cream
Once cooled, pour the chilled mixture into your prepared ice cream machine. Churn it according to the manufacturer’s instructions for about 15-20 minutes, or until the ice cream reaches a soft-serve consistency. You’ll know it’s ready when it has thickened and doubled in volume, creating a luscious, velvety texture.
Step 6: Storage
For a firmer Salted Brown Butter Sourdough Ice Cream, transfer the churned ice cream into a freezer-safe container. Smooth the surface with a spatula and press a piece of parchment or plastic wrap directly onto the top to prevent ice crystals. Freeze for at least 12-24 hours, allowing the flavors to mature and the texture to solidify perfectly for serving.
What to Serve with Salted Brown Butter Sourdough Ice Cream
Elevate your dessert experience with delightful pairings that enhance the creamy goodness of this unique treat.
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Warm Sourdough Brownies: The rich chocolate and warm texture of brownies provide a comforting contrast to the chilled ice cream, creating a delightful experience.
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Sourdough Chocolate Chip Cookies: Layer this ice cream between two freshly baked cookies for a twist on the classic ice cream sandwich; it’s an indulgent homemade treat you’ll crave.
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Fresh Berries: A medley of raspberries, blueberries, or strawberries adds tartness and freshness that balances the richness of the ice cream beautifully.
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Homemade Waffle Cones: Crunchy waffle cones are perfect for holding your scoops and will add a delightful crispy texture with each bite; perfect for sunny afternoons outdoors.
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Espresso or Coffee: A cup of rich espresso alongside your ice cream dishes out a lovely contrast, enhancing the brown butter flavors and providing a delightful pick-me-up.
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Caramel Sauce Drizzle: A drizzle of warm caramel adds an extra layer of sweetness and decadence, making for a truly indulgent dessert experience.
This unique Salted Brown Butter Sourdough Ice Cream is versatile, making it the star of various delicious pairings!
Make Ahead Options
Making the Salted Brown Butter Sourdough Ice Cream ahead of time is an excellent way to save precious minutes on a busy day! You can prepare the ice cream base up to 3 days in advance; simply brown the butter, mix it with the other ingredients, and refrigerate the mixture until you’re ready to churn. To maintain the creamy texture, ensure the mixture is entirely cooled to 40°F before refrigeration and press plastic wrap directly onto the surface to prevent any air exposure. When you’re ready to enjoy, just churn the mixture in your ice cream machine and freeze it for 12-24 hours for that perfect scoop. With these make ahead tips, you’ll have this luxurious dessert ready with minimal effort!
Expert Tips for Salted Brown Butter Sourdough Ice Cream
- Brown Butter Carefully: Avoid high heat to prevent burning the butter; watch for a nutty aroma and deep color for the best flavor.
- Chill Thoroughly: Ensure your mixture cools to 40°F before churning to achieve that creamy texture essential for great Salted Brown Butter Sourdough Ice Cream.
- Use Ice Bath: Speed up cooling by placing your bowl in an ice bath, reducing the risk of solid butter bits in the final ice cream.
- Storage Precautions: Press parchment against the surface of the ice cream in storage to avoid ice crystals, ensuring a smooth finish when serving.
- Customize Flavor: For a vanilla version, simply omit the browned butter, making this recipe a versatile treat for everyone!
Salted Brown Butter Sourdough Ice Cream Variations
Feel free to get creative with this recipe and explore new dimensions of flavor and texture that excite your palate!
- Vanilla Sourdough Ice Cream: Omit the brown butter and add 1 tablespoon of vanilla for a classic flavor twist.
- Dairy-Free Option: Use coconut cream and almond milk in place of heavy cream and whole milk for a luscious dairy-free delight.
- Chocolate Chip Delight: Fold in ½ cup of mini chocolate chips just before churning to elevate the enjoyment factor.
Imagine those smooth, melting chocolate pieces in your tangy ice cream, bringing a delightful contrast to every spoonful. - Nutty Crunch: Add ½ cup toasted nuts, such as pecans or almonds, during the last couple of minutes of churning for a satisfying texture.
The combination of creamy ice cream with crunchy nutty bites creates a party for your taste buds! - Fruit Explosion: Swirl in some fruit puree, like raspberry or strawberry, after churning for a refreshing fruity kick.
- Spiced Sourdough Ice Cream: Incorporate 1 teaspoon of cinnamon or a pinch of nutmeg for a warm, cozy flavor, perfect for chilly evenings.
- Caramel Swirl: Drizzle warmed caramel sauce into the ice cream after churning for an extra decadent touch.
The gooey caramel mingles beautifully with the ice cream, making every bite a heavenly experience.
For those who love indulgent treats, you can also try it on top of warm brownies or layered in ice cream sandwiches, just like my Brown Butter Marshmallow cookies!
How to Store and Freeze Salted Brown Butter Sourdough Ice Cream
Fridge: Store your churned ice cream in the refrigerator for up to 3 days; however, it’s best enjoyed fresh for optimal texture and flavor.
Freezer: Transfer the Salted Brown Butter Sourdough Ice Cream to a freezer-safe container and freeze for up to 3 months, but the best taste and texture will be within the first 3-4 weeks.
Wrapping: Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing to prevent ice crystals from forming.
Reheating: If frozen solid, let the ice cream sit at room temperature for about 10-15 minutes before scooping to create that luxurious, creamy texture we all love.
Salted Brown Butter Sourdough Ice Cream Recipe FAQs
What type of sourdough discard should I use?
Absolutely! For this Salted Brown Butter Sourdough Ice Cream, you’ll want to use a robust sourdough starter discard that’s been active and lively. Ideally, it should be less than a week old and free of any funky odors. Look for a discard that’s bubbly and fresh for the best flavor in your ice cream.
How do I properly store this ice cream?
For the best storage, transfer your ice cream to an airtight, freezer-safe container and freeze for up to 3 months. However, for optimal taste and texture, aim to indulge within 3-4 weeks. Always press a layer of parchment paper or plastic wrap against the surface to prevent ice crystals from forming, which can affect that creamy texture.
Can I freeze the ice cream after churning?
Yes! To achieve a firmer texture for your Salted Brown Butter Sourdough Ice Cream, transfer the churned mixture into a freezer-safe container right after churning. Smooth the surface with a spatula, cover tightly with a lid, and freeze for at least 12-24 hours. This will help solidify the ice cream and enhance the flavors too.
What should I do if my ice cream becomes too icy or hard?
If you notice that your ice cream has developed a hard, icy texture, it might be due to freezer burn or not being mixed thoroughly enough during churning. To fix this, let it sit at room temperature for 10-15 minutes before scooping to soften it up. In the future, ensure there’s enough air incorporated while churning; a proper churn should create a fluffy, soft-serve consistency.
Can I make this ice cream dairy-free?
Very! To create a dairy-free version of this Salted Brown Butter Sourdough Ice Cream, simply replace the heavy cream and whole milk with coconut cream and a dairy-free milk alternative, like almond or oat milk. You can still brown a dairy-free butter substitute to maintain that nutty flavor. This way, everyone can enjoy a scoop!
Indulge in Salted Brown Butter Sourdough Ice Cream Delight
Ingredients
Equipment
Method
- Prepare the ice cream machine by placing the bowl in the freezer for at least 24 hours.
- Melt the unsalted butter over medium-low heat, whisk continuously for 5-8 minutes until golden brown.
- Whisk together the browned butter, heavy cream, whole milk, sugar, sourdough discard, vanilla extract, and salt. Heat until it reaches 160-165°F.
- Cool the mixture at room temperature for 30 minutes or in an ice bath for 10-15 minutes until around 40°F.
- Churn the mixture in the ice cream machine according to the manufacturer's instructions for 15-20 minutes.
- Transfer churned ice cream to a freezer-safe container, smooth the surface, and freeze for 12-24 hours.
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