To round off this little brown butter series, I wanted to show off the sweet side of the magical brown butter crumb. You have seen what they can do to pasta, and now here they are in a rich, super vanilla ice cream alongside roasted-soft, sweet peaches.
I know it’s a bit early for peaches, but I really got it stuck in my head that peaches and brown butter was the only way to go for this ice cream. So I used frozen peaches and it was wonderful, but you feel free to wait around for peach season if you are more patient than me.
For a super quick version of this, stir a few tablespoons of brown butter crumbs into softened store bought vanilla ice cream and pop back into the freezer until firm. Spoon the warm peaches and brown sugar goo over top.
roasted brown sugar peaches:
- 2 cups sliced peaches (frozen is fine)
- 2 tsp butter
- 2 tbs brown sugar
Lay peaches in a small baking dish and dot butter and brown sugar on top of them. Roast at 400° until juices are bubbling and peaches are very soft and browning at the edges. Let cool.
brown butter and roasted peach ice cream:
Adapted from Bon Appetit
- 2 cups whipping cream
- 1 cup whole milk
- 1/4 cup sugar
- pinch of flaky salt
- 1/2 vanilla bean (or 1 teaspoon vanilla extract)
- 4 tbs brown butter crumbs, divided
- 5 large egg yolks
- 1/4 cup sugar
- 1 batch roasted brown butter peaches
Combine whipping cream, milk, 1/4 cup sugar, 2 tbs brown butter crumbs and salt in a medium saucepan. Score the vanilla bean lengthwise and scrape the seeds into the milk and add the pod as well. Cook over medium-low heat until just simmering. Cover the pot and let it sit about 1/ hour to infuse the vanilla bean (skip this step if using vanilla extract).
Whisk egg yolks and remaining sugar until very pale, 2-3 minutes. A little at a time, incorporate 1/2 cup warm. Whisk yolk mixture into remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2-3 minutes. Fish out the vanilla bean (rinse and save it - it still has some good vanilla flavour left!)
Freeze the custard in your ice cream maker according to the manufacturer’s instructions, until very thick and cold, but still scoopable. Stir in the remaining brown butter crumbs until well distributed. Scoop about ½ of the ice cream into a shallow dish like a loaf pan and layer in the peaches. Spread the remaining ice cream over the peaches. Freeze tightly wrapped in cling wrap, at least 3 hours.
