Description
Sourdough Ice Cream is a unique and creamy frozen dessert that incorporates tangy sourdough starter discard for a subtle depth of flavor. Browned butter adds a rich, nutty taste while the combination of heavy cream, whole milk, and vanilla creates a smooth and luscious texture. Perfect for those seeking an innovative twist on classic ice cream.
Ingredients
Ice Cream Base
- ½ cup (1 stick) unsalted butter
- 2 cups heavy cream
- 1 cup whole milk
- ⅔ cup granulated sugar
- ¼ cup sourdough starter discard
- 2 teaspoons vanilla extract
- 1 teaspoon Diamond Crystal Kosher Salt (reduce to ½ teaspoon if using Morton’s brand or table salt)
Instructions
- Prepare ice cream machine. Ensure your ice cream machine’s bowl is frozen at least 24 hours in advance if using a canister-style machine. Follow your machine’s specific instructions for setup to guarantee optimal freezing performance.
- Brown the butter. Melt the unsalted butter in a small saucepan over medium-low heat. Continuously whisk until the butter stops sizzling and the milk solids turn a deep golden brown with a nutty aroma. Immediately transfer the browned butter to a separate bowl to avoid burning.
- Make the ice cream base. Rinse and cool the saucepan before adding the browned butter, heavy cream, whole milk, sugar, sourdough starter discard, vanilla extract, and salt. Whisk all ingredients to combine thoroughly.
- Heat mixture. Place the saucepan over medium heat and warm the combined ingredients until the mixture reaches 160-165°F. This temperature ensures any potential bacteria from the sourdough discard is eliminated for food safety.
- Chill the mixture. Transfer the hot ice cream base to a bowl and refrigerate until it cools to 40°F. To expedite cooling, place the bowl over an ice bath and stir occasionally. Note that the browned butter may solidify during cooling, which is normal.
- Churn the ice cream. Once the mixture is thoroughly chilled, pour it into your ice cream machine and churn for 15-20 minutes. The ice cream should become thick, creamy, and develop a soft-serve consistency.
- Freeze or serve. For a soft-serve style ice cream, serve immediately. For a firmer texture suitable for scooping, transfer the churned ice cream to a freezer-safe container and freeze for 12-24 hours before serving.
Notes
- Freezing the ice cream machine’s bowl ahead of time is crucial for proper churning and texture.
- Be attentive when browning butter to prevent burning; transferring to a separate bowl immediately helps avoid this.
- The sourdough starter discard adds a mild tang and depth but ensure to heat the mixture properly to eliminate any bacteria.
- Chilling the base thoroughly is important for smooth churning and better ice cream texture.
- Store leftover ice cream in a freezer-safe container and consume within 1-2 weeks for best flavor.
