Jane Doe from Zenless Zone Zero by Kerocchi
Jane Doe from Zenless Zone Zero by Kerocchi
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Sage & Brown Butter Ice Cream
Creamy Sage & Brown Butter Ice Cream with Caramelized Notes
Ingredients:
1/2 cup unsalted butter
6–8 fresh sage leaves
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
5 large egg yolks
1 teaspoon pure vanilla extract
Pinch of sea salt
Optional:
Crushed candied pecans or a drizzle of brown butter for serving
Directions:
In a small saucepan, melt the butter over medium heat. Add sage leaves and cook until the butter turns golden brown and smells nutty, about 4–5 minutes. Remove from heat.
Discard sage leaves and strain the brown butter into a bowl. Set aside to cool slightly.
In another saucepan, combine cream, milk, and half the sugar. Heat over medium until steaming (do not boil).
In a bowl, whisk egg yolks with remaining sugar until pale and thick.
Gradually pour the warm cream mixture into the yolks, whisking constantly to temper the eggs.
Return the mixture to the pan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (about 8 minutes).
Remove from heat and stir in the brown butter, vanilla, and a pinch of salt.
Strain the custard through a fine sieve and chill for at least 4 hours or overnight.
Churn in an ice cream maker according to the manufacturer’s instructions, then freeze for 2–3 hours before serving.
Prep Time: 25 minutes | Chilling + Churning Time: 6–8 hours | Total Time: 8 hours 25 minutes
Kcal: 280 kcal (per serving) | Servings: 6 servings
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Brown butter + fresh sage = the most elegant, cozy scoop ever Try this Sage & Brown Butter Ice Cream for a gourmet twist on classic indulgence!Sage & Brown Butter Ice Cream Creamy Sage & Brown Butter Ice Cream with Caramelized Notes Ingredients: 1/2 cup unsalted butter 6–8 fresh sage leaves 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 5 large egg yolks 1 teaspoon pure vanilla extract Pinch of sea salt Optional: Crushed candied pecans or a drizzle of brown butter for serving Directions: In a small saucepan, melt the butter over medium heat. Add sage leaves and cook until the butter turns golden brown and smells nutty, about 4–5 minutes. Remove from heat. Discard sage leaves and strain the brown butter into a bowl. Set aside to cool slightly. In another saucepan, combine cream, milk, and half the sugar. Heat over medium until steaming (do not boil). In a bowl, whisk egg yolks with remaining sugar until pale and thick. Gradually pour the warm cream mixture into the yolks, whisking constantly to temper the eggs. Return the mixture to the pan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (about 8 minutes). Remove from heat and stir in the brown butter, vanilla, and a pinch of salt. Strain the custard through a fine sieve and chill for at least 4 hours or overnight. Churn in an ice cream maker according to the manufacturer’s instructions, then freeze for 2–3 hours before serving. Prep Time: 25 minutes | Chilling + Churning Time: 6–8 hours | Total Time: 8 hours 25 minutes Kcal: 280 kcal (per serving) | Servings: 6 servings #sageicecream #brownbutterdessert #gourmeticecream #herbalicecream #sweetandsavorydessert #creamyindulgence #icecreamrecipe #homemadeicecream #fallflavors #dessertinnovation #butterbaseddessert #custardicecream #caramelflavor #frozenindulgence #flavorfusion #slowdessert #artisanalicecream #holidaydessert #uniqueicecream #gourmetflavors Brown butter + fresh sage = the most elegant, cozy scoop ever Try this Sage & Brown Butter Ice Cream for a gourmet twist on classic indulgence!
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