There are few things more delicious than brown butter, and few things more delicious than well made ice cream. Combine the two and boom you have yourself a winner! The brown butter adds richness and nuttiness to this creamy vanilla base. The Easter egg bark is fun and festive and can be subbed for any kind of bark all year round. All sorts of nuts, dried fruit and other chocolates will work perfectly too.
This ice cream base is a goodie and if you don’t have an ice cream maker no problem! Use the freeze- blend- freeze method and you’ll achieve a great consistency. If you are able to temper the chocolate- it’ll give you a much better snap and the chocolate will remain hard and breakable for much longer. But if you plan on digging in with some speed then no need!
Brown Butter Ice Cream with Easter Egg Bark
- 120g (½ cup) Lurpak butter
- 200g (1 cup) demerara sugar
- 6 egg yolks
- 500ml (2 cups) cream
- 250ml (1 cup) full-cream milk
- 2 tsp vanilla extract
- 300g dark chocolate
- 150g white chocolate
- Speckled eggs
Melt the butter over medium heat until foaming. Swirl the pan often until butter turns a rich nut brown. Pour into a jar and set aside to cool.
In a medium sized pot- bring milk, cream and vanilla to a simmer.
In a large bowl- beat egg yolks and demerara sugar until thick and pale.
Gradually whisk in the hot milk mixture. Pour back into the pot. Stir over medium heat for about 10 minutes until the custard is cooked and thickly coats the back of a spoon. If you have a thermometer cook until the custard reaches 85 ̊C.
Pour custard into a bowl and stir in the brown butter. Combine.
Place in the fridge until cool.
Pour the custard into an ice cream maker and churn according to instructions. *If you do not have an ice cream machine- freeze the custard in a zip lock bag. Break the frozen custard into bits and blend in a blender or food processor until smooth. Then scrape into a tub and freeze again.
Scrape churned ice cream into a tub and freeze until firm.
To make the bark- Melt dark and white chocolate separately. Pour dark chocolate onto a baking sheet lined with baking paper. Using a spatula spread it out thinly. Drizzle with white chocolate and swirl them together. Scatter with speckled eggs. Place in the refrigerator until set and serve broken into shards with the ice cream.
Sponsored by the awesome folks from Lurpak South Africa