Disclosure: This post contains affiliate links. If you click and make a purchase, I may earn a small commission at no extra cost to you.
Okay, story time! So, I was at this tiny little farmers market nestled in the hills—looked like something straight out of a movie, y'know? And this old woman, probably been making ice cream longer than I've been alive, sold me this flavor combo that blew my mind. Brown butter, thyme, and sage. I know, sounds kinda weird, right? But trust me, it’s an absolute explosion of flavor. I spent the next week trying to recreate it. This is pretty darn close, if I do say so myself!
This Brown Butter Thyme Sage Ice Cream isn't just a dessert; it’s an experience. The nutty depth of browned butter, the earthy aroma of thyme, and the subtle savory notes of sage come together in perfect harmony. It's sweet, it's savory, it's unexpected, and it's completely unforgettable. Forget plain old vanilla; this is where the flavor party is at!
It's surprisingly easy to make at home and will elevate your dessert game to a whole new level. It's perfect for impressing guests, treating yourself after a long day, or just because you deserve something special. Plus, imagine the look on peoples faces when you tell them what it is. Worth it, right?
Required Equipments
Saucepan
Whisk
Ice Cream Maker
Mixing Bowls
Sieve
Brown Butter Thyme Sage Ice Cream: Frequently Asked Questions
Brown Butter Thyme Sage Ice Cream
Indulge in the rich and complex flavors of Brown Butter Thyme Sage Ice Cream. This homemade recipe combines nutty browned butter with aromatic herbs for a unique and unforgettable dessert experience.
⏳ Yield & Time
Yield:About 1 quart servings
Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
Begin by browning the butter. In a medium saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until the butter foams, then subsides and turns a nutty brown color. This process usually takes about 5-7 minutes. Watch it closely, because burnt butter is not what we want here!
Once browned, immediately remove the saucepan from the heat and stir in the fresh thyme and sage leaves. Let the herbs steep in the hot butter for about 20 minutes to infuse their flavors. Don't skimp on the steeping time; it's crucial for a good herb flavor.
While the herbs are steeping, prepare the ice cream base. In a large mixing bowl, whisk together the heavy cream, milk, granulated sugar, and a pinch of salt until well combined. The mixture should be smooth and the sugar fully dissolved.
After the herbs have steeped, strain the browned butter through a fine-mesh sieve into the cream mixture. Discard the used herbs – they’ve already given their all! Press down on the herbs in the sieve to extract every last bit of flavor-infused butter.
Whisk the browned butter and cream mixture together until fully combined. At this stage, taste the mixture and adjust sweetness if needed. I sometimes add a touch more salt to enhance the nutty and herbal notes.
Pour the ice cream base into your ice cream maker and churn according to the manufacturer's instructions. Churning usually takes about 20-25 minutes, or until the ice cream reaches a soft-serve consistency. Keep a close eye on it; you don't want it to get too hard in the machine.
Once churned, transfer the ice cream to an airtight container and freeze for at least 4 hours to allow it to fully harden. This step is crucial for developing the right texture. Patience, my friend!
Before serving, let the ice cream sit at room temperature for about 5-10 minutes to soften slightly. This will make it easier to scoop and enhance the flavors. I like to serve it with a sprinkle of flaky sea salt on top for an extra touch.
📝 Notes
For an even more intense flavor, try toasting the thyme and sage leaves in a dry pan for a minute before adding them to the browned butter.