Brown Butter Walnut Ice Cream with Blackberries
Chef Chris Crary
1 Kitchen in the 1 Hotel
West Hollywood, Calif.
Housemade ice cream is a warm-weather treat, especially if it takes a departure from tradition with a new flavor profile. Chef Chris Crary gives this version a sweet-savory twist with the addition of buttery toasted walnuts, maple syrup and black pepper. A topping of blackberries adds a juicy, tart contrast.
4 tbsp. butter
½ cup walnuts, finely chopped
2 tsp. cracked black pepper, divided
¾ tsp. salt, divided
6 egg yolks
2 tbsp. brown sugar
2 tbsp. corn syrup
¼ cup maple syrup
2 cups whole milk
1 cup heavy cream
1 pt. blackberries
- In a saute pan over medium-high heat, combine butter, walnuts, 1 teaspoon black pepper and ¼ teaspoon salt. Cook until butter begins to turn walnuts brown. Remove from heat; cool.
- In large bowl, whisk egg yolks, brown sugar and corn syrup; beat until ingredients are well combined and mixture forms ribbons. (While whisking the ingredients together, lift the whisk into the air with some of the mixture still on it; the mixture will fall back into the bowl in ribbons, which slowly disappear back into the mixture. Set aside.
- Combine milk and heavy cream in medium saucepan. Over high heat, scald the liquids, stirring constantly to avoid burning. As soon as the milk comes to a rapid boil remove from heat. Whisk the milk into the egg yolk mixture, adding it very slowly to temper the eggs.
- Return mixture to saucepan. Over medium-low heat, whisk constantly until mixture becomes slightly thickened. Remove from heat and refrigerate for 1 hour until cool.
- Add cooled mixture into the container of an ice cream machine, stir in maple syrup, remaining 1 teaspoon pepper and remaining ½ teaspoon salt. Follow ice cream maker’s instructions to freeze mixture
- To serve, scoop into dishes and top with blackberries.
Photo courtesy of California Walnuts