Callum @ Callum’s Kitchen thinks the recipe for brown butter ice-cream he adapted from one of his favourite books, produces what might be his “new favourite ice-cream”. Using only egg yolks, castor sugar and milk, as well as the all-important butter, Callum carefully prepared the frozen dessert. He suggests investing in an ice-cream machine, but notes the brown butter
ice-cream can be frozen and periodically churned with electric beaters.
The Cake Mistress @ The Cake Mistress created “seriously impressive” chocolate ice-cream “in no time”, with just a few ingredients. She used dark chocolate to get a “rich” flavour, and added Baileys and rum, both for taste and to stop “ice-crystals forming”. The result was a ”creamy boozy” and “adult” treat. The “super-easy” dessert doesn’t require churning and can simply be covered and frozen.
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