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.

Steps

1. 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.
2. 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.
3. 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.
4. 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.
5. 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
6. To serve, scoop into dishes and top with blackberries.

Photo courtesy of California Walnuts