Thursday, July 18, 2013

Brown Butter Bourbon Ice Cream Sandwiches


Brown butter is instant gratification.
It is butter slipping into something a little more comfortable, if you know what I mean and it is way sexy.

I have such a crush on brown butter, its not even funny. I want to come up with a million and one ways to make it into something wonderful and sinful. Honestly, I can't think of a way to make something more sinful than by adding butter to cream, milk, egg yolk and sugar. Come on...that's just down right evil.

This ice cream is even sexier because I added a nice dose of bourbon to it and sandwiched the boozy, cold and creamy delight in between two brownie cookies.

Pour brown butter over pasta or make it firm in the fridge and cream it with sugar to make chocolate chip cookies, add it to cakes, add it to sauces and just about anything that you'd add butter to. Alright, well I'm done now. Instant gratification.

Brown Butter Bourbon Ice Cream
2 cups          Heavy Cream
1 cup           Whole Milk
3/4 cup         Brown Sugar, softly packed
1/2 tsp          Salt
6                   Egg Yolk
1 stick          Brown Butter, melted and kept warm (take a look at the tutorial on brown butter below)
1/3 cup         Bourbon (like Jim Beam)

Prepare an ice bath in a large bowl and set aside. Keep a slightly smaller bowl handy.
In a medium sauce pot, bring the heavy cream and milk to a scald with half of the sugar. Once the milk has heated, whisk the yolks and sugar together and slowly add the hot milk into the yolks, whisking constantly. Return the liquid back to the pot and to the heat. Cook the custard to about 165-170 degrees, making sure to stir constantly with a rubber spatula. Pour the cooked ice cream base through a strainer into the slightly smaller bowl.While continuously whisking, slowly pour in the brown butter and keep whisking until everything is emulsified. Place the smaller bowl into the ice bath and stir occasionally to cool. Chill completely in the refrigerator. Add the bourbon, to taste to the ice cream base before churning. Churn the ice cream according to the specific manufacturer instructions and transfer to a clean, dry container and freeze for at least 1 hour before serving.

Make your favorite cookie and sandwich scoops of ice cream between the two.


What is browned butter? It is when the milk solids found in butter have been toasted by breaking down the layers of butter through heat. The resulting flavor is lovely; nutty, sweet and full.  Here are the steps to brown butter for the recipe that follows. The whole process takes about 10 minutes.

  1. Melt 1 stick plus 2 tbsp. of butter in a stainless steel pot over medium-high heat. It’s important you do not use a non-stick pot, because you can’t see the color of the butter and you’re gonna need to scrape everything off the bottom with a metal whisk.
  2. Next, after the melting stage, the butter will begin to foam, then bubble. This is the water evaporating.
  3. The butter solids will begin to float to the top. Note: if you remove the butter from the heat right now and let the solids fall to the bottom, separate that from the rest of the liquid, and you will have, “clarified butter”.
  4. Keep the heat going and the next thing that you will notice is that the bubbles begin to get smaller and foam begins to appear.
  5. Whisk the butter a few times.
  6. Start paying really close attention to the butter.
  7. Now, the butter solids will begin to brown. It will appear foamy and you will notice a change in scent. Keep whisking every so often to make sure the solids don’t stick and burn by slightly scraping the bottom of the pot with the whisk as well. Be careful because this part happens really fast and you could have black butter in no time.
  8. It should be the color of hazelnuts. Pour it into another container like a glass measuring cup and there you will have browned butter. I like to add half a vanilla pod to the butter to give it a little bit of essence.

Each recipe and written work on OriginalCinn is the original work of Mariel Balderas, unless otherwise expressed and may not be used on any other site or blog without permission. 

Monday, July 8, 2013

What I Like to Eat


One of the best compliments I have ever received as a chef was from another chef-a particularly douchy chef, probably the douchiest chef I ever worked with. But he was brilliant and very much affirmed my culinary style and philosophy of food. 
I'll never forget, one super-busy night, we were cooking side by side and he had me taste something. I picked out a particular flavor from the sample and he looked at me with a very, "this kid can play some ball" kind of look, and told me, "Hey, chef. You have an good palate, good job!"
Firstly, that was the first time he called me chef. Next, for a man who takes very fresh ingredients and manipulates them until they taste like the best version of itself, that was quite the compliment. 

Seeing as how I decided to order a wedding gown that was half a size too small, I have thought a lot about what I like to eat lately. Apparently its a common thing to do, a lot of brides to such things and with gowns that are way more than half a size to small. But I digress. Knowing that I will need to shed a few (wink wink) pounds before our wedding day, I have never before craved such terrible, terrible foods than I have in the last week or so.

There was the day that I felt like I couldn't breathe if I couldn't have a chili cheese dog. Then there was the time I wanted to eat a good amount of zucchini which sounds alright, but I wanted to bread it and deep fry it first. Then, today...oh today. Today I wanted to make brown butter ice cream and sandwich it between some chocolate souffle cookies. But I did not. I had a nectarine instead and then did some yoga. Its alright. I don't really eat chili cheese dogs and I can't remember the last time I made fried zucchini, but knowing I cant have them makes me want them all the time.

I'd like to close this post with something cheesy. Something we ate at our wedding venue when we went to make sure it was THE place. Now, I'm a sucker for cheese, so forgive me when I say that the second most beautiful thing at my table was this piece of cheese; melted on a block of cedar and served with fresh figs, local honey and pistachios. 

This is what I like to eat: things that when paired with simple ingredients make them taste like the most incredible version of itself.