Saturday, March 3, 2012

Maple Brown-Butter Ice Cream

So this isn't exactly's actually a semifreddo which is why you don't even need and ice cream maker to whip up this amazing dessert.  Semifreddo is a semi-frozen custard that almost has a mousse-like texture.  It's basically made using half ice-cream and half whipping cream which makes the light fluffy texture.  I stumbled upon this recipe in one of Martha Stewart's magazines, Everyday Food, and was dying to try it.  An ice-cream like dessert that was easy and you could keep in the freezer for a couple weeks AND doesn't require baking?  Count me in. It was just as easy as I thought it would be and we had it for weeks with butterscotch caramel sauce and nut topping.


-2 cups cold whipping cream
-6 Tbsp unsalted butter
-3/4 cup pure maple syrup
-5 large egg yolks

(yes, that's it...)

Optional toppings:

-butterscotch caramel sauce from the jar
-mixed nuts topping

In a large mixing beat the 2 cups of cold whipping cream on high with an electric mixer.  Continue beating until they form stiff peaks...about 5 minutes. Place into fridge to keep cold once finished.

In a small saucepan, over medium-heat, melt the 6 Tbsp butter (3/4 stick). Continue to heat the butter, swirling the pan around 8-10 minutes until the butter browns...but doesn't burn! At this point, most of the foam should be gone. Pour into a small bowl and set aside.

Wipe the pan with a paper towel and pour in the maple syrup. Bring to a boil over medium-high heat and continue boiling for another 2 minutes.  Remove from heat.

Separate the eggs.  You will only need the egg yolks.  I kept the egg whites for breakfast the next morning!  Add the 5 egg yolks to a medium mixing bowl. Beat the yolks 2-3 minutes until the yolks are a pale yellow color.

Keep the mixer running on a low setting and slowly add the maple syrup and brown butter. Now, beat on high until the mixture comes to room temperature...about 5-6 mins.

Now, using a rubber spatula or wooden spoon, carefully fold in the whipping cream into the egg mixture.

Once the mixture is evenly blended scoop into a 5x10 loaf tin and cover with plastic wrap.  Place in the freezer for at least 5 hours before serving.

The recipe said that it would stay in the freezer for up to a week, but I know I had some 2 weeks after making and it was great.  This is so creamy and sweet that it doesn't even need a topping. We got ambitious though and topped with butterscotch caramel sauce (heated in the microwave) and crushed nuts.  Mmmm...


  1. This looks absolutely delicious! I want a scoop in my belly right now.

  2. you make everything look so beautifully simple that it gives me courage to try it. love the way you present your food. It always looks so appealing. you are truly an inspiration, Rachel. hugs to you. ROCKCHALK!!!!!!!


Looks good? Made it? Wanna try it? Leave me a Comment...I love them!

Related Posts Plugin for WordPress, Blogger...