Brown Butter and Wildflower Honey Gelato | Sugar High Friday

I have not participated in a Sugar High Friday event in a very long time ….. embarrassing long! I was poking around a couple weeks ago and noticed that Elissa of 17 and Baking is challenging the group to come up with creative ways to use Brown Butter. Well, I love butter and I really love brown butter. I thought of all sorts of ways to incorporate golden nutty brown butter into a dessert; such as sugar cookies, pound cakes, even an attempt at adding to macarons. Then it hit me – gelato!

You may remember a Cinnamon Gelato I made a few months ago with my dear friend, Nanette. I decided to take the base of this recipe and mix it up a bit. It was easy! It came out … Creamy. Nutty. Luxurious. Floral. and Sweet.

Recipe: Brown Butter and Wildflower Honey Gelato

300ml full fat organic milk

300ml organic heavy cream

4 organic egg yolks

½ cup organic wildflower honey

1/2 cup unsalted butter, cut into slices

Brown your butter.  Heat a deep saucepan over medium heat.  Add the butter, whisky continually.  Continue to cook the butter.  Once the butter is melted it will start to foam a bit.  Watch it.  Small specks will start to brown in the bottom of your pan and begin to smell slightly nutty.  When golden remove from the heat and set on a cool surface to stop the cooking.  You do not want to burn the butter.  This is an easy process, just be sure to watch what you are doing.  Don’t be twittering at the same time.  *smile*  Let cool.

Bring milk, cream, and honey slowly to the small boil in a saucepan.  Remove from heat and temper your egg yolks into a small amount of the hot mixture.  Once tempered slowly add to the milk mixture and whisk to incorporate.  Return to a very low heat and slightly simmer, while stirring constantly, for about 5 minutes.  It is very important to continue to stir and to do it over low heat or you will scramble your mixture.  Remove from the heat and transfer the mixture to a bowl.  When it’s cool, stir in the browned butter and place the bowl in the refrigerator for at least 30 minutes (I left it over night).  Put the mixture into your ice cream machine and process according to the instructions included.  Serve.  Eat.