Brown butter's nutty flavor comes from milk proteins caramelizing at exactly 302°F—freeze it and those compounds intensify tenfold.
Brown Butter Sorbet
Dive into a delightful twist on dessert with our luscious Brown Butter Sorbet! This creamy sorbet combines the rich, nutty flavor of browned butter with a hint of vanilla, creating a refreshing treat that’s both unique and incredibly satisfying. Perfect for warm days or as a stunning finale to any meal, this sorbet is sure to impress your taste buds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1,000 grams of New York tap water (35.3 oz)
🥛Dairy & Eggs(2)
- 600 grams of butter (42 tbsp)
- 200 grams of nonfat milk powder (7.06 oz)
🫙Pantry Staples(1)
- 250 grams of sugar (1.25 cup)
🧂Spices & Seasonings(1)
- 10 grams of salt (0.35 oz)
📦Other(2)
- 50 grams of glucose powder (1.76 oz)
- 2 grams of xanthan gum (0.07 oz)
👨🍳 Instructions
- 1
Melt 600 grams of butter over heat, stirring continuously to prevent milk solids from sticking.
- 2
Once the butter is melted and boiling, add 200 grams of nonfat milk powder once the fat is clear and most water is cooked out.
- 3
Turn down the heat and stir until the mixture turns light golden brown.
- 4
Set up a strainer to separate the solids from the fat.
- 5
Spread the brown butter substance onto parchment paper.
- 6
In a separate pot, heat 1,000 grams of New York tap water with 250 grams of sugar and 50 grams of glucose powder to create a syrup.
- 7
Blend 200 grams of the brown butter solids with the syrup in a blender.
- 8
Add 2 grams of xanthan gum while blending on low speed.
- 9
Add 10 grams of salt and blend again.
- 10
Chill the mixture in a metal bowl over ice.
- 11
Use an ice cream maker to churn the mixture into sorbet.
💡 Pro Tips
- ✓Brown butter to exactly 302°F (150°C) when adding milk powder - at this temperature the water has evaporated but milk proteins haven't burned, creating optimal Maillard reactions for nutty flavor development.technique302°F
- ✓Hydrate xanthan gum by creating a vortex in the blender first, then sprinkle it slowly into the center - this prevents clumping because xanthan forms irreversible hydrocolloid networks when it hits liquid too quickly.technique2 grams
- ✓Heat your syrup to exactly 221°F (105°C) before blending with brown butter solids - this temperature ensures complete sugar dissolution while being hot enough to emulsify the fat properly.timing221°F
- ✓Use a 20% glucose to sugar ratio (50g glucose to 250g sugar) to prevent crystallization during freezing - glucose interferes with sucrose crystal formation and maintains smooth texture.ingredient20% glucose ratio
- ✓Strain the brown butter through a fine mesh immediately after browning to separate solids while fat is still liquid above 95°F - below this temperature, butterfat begins solidifying and won't strain cleanly.timing95°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Brown butter's nutty flavor comes from milk proteins caramelizing at exactly 302°F—freeze it and those compounds intensify tenfold.
Brown Butter Sorbet
Dive into a delightful twist on dessert with our luscious Brown Butter Sorbet! This creamy sorbet combines the rich, nutty flavor of browned butter with a hint of vanilla, creating a refreshing treat that’s both unique and incredibly satisfying. Perfect for warm days or as a stunning finale to any meal, this sorbet is sure to impress your taste buds!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1,000 grams of New York tap water (35.3 oz)
🥛Dairy & Eggs(2)
- 600 grams of butter (42 tbsp)
- 200 grams of nonfat milk powder (7.06 oz)
🫙Pantry Staples(1)
- 250 grams of sugar (1.25 cup)
🧂Spices & Seasonings(1)
- 10 grams of salt (0.35 oz)
📦Other(2)
- 50 grams of glucose powder (1.76 oz)
- 2 grams of xanthan gum (0.07 oz)
👨🍳 Instructions
- 1
Melt 600 grams of butter over heat, stirring continuously to prevent milk solids from sticking.
- 2
Once the butter is melted and boiling, add 200 grams of nonfat milk powder once the fat is clear and most water is cooked out.
- 3
Turn down the heat and stir until the mixture turns light golden brown.
- 4
Set up a strainer to separate the solids from the fat.
- 5
Spread the brown butter substance onto parchment paper.
- 6
In a separate pot, heat 1,000 grams of New York tap water with 250 grams of sugar and 50 grams of glucose powder to create a syrup.
- 7
Blend 200 grams of the brown butter solids with the syrup in a blender.
- 8
Add 2 grams of xanthan gum while blending on low speed.
- 9
Add 10 grams of salt and blend again.
- 10
Chill the mixture in a metal bowl over ice.
- 11
Use an ice cream maker to churn the mixture into sorbet.
💡 Pro Tips
- ✓Brown butter to exactly 302°F (150°C) when adding milk powder - at this temperature the water has evaporated but milk proteins haven't burned, creating optimal Maillard reactions for nutty flavor development.technique302°F
- ✓Hydrate xanthan gum by creating a vortex in the blender first, then sprinkle it slowly into the center - this prevents clumping because xanthan forms irreversible hydrocolloid networks when it hits liquid too quickly.technique2 grams
- ✓Heat your syrup to exactly 221°F (105°C) before blending with brown butter solids - this temperature ensures complete sugar dissolution while being hot enough to emulsify the fat properly.timing221°F
- ✓Use a 20% glucose to sugar ratio (50g glucose to 250g sugar) to prevent crystallization during freezing - glucose interferes with sucrose crystal formation and maintains smooth texture.ingredient20% glucose ratio
- ✓Strain the brown butter through a fine mesh immediately after browning to separate solids while fat is still liquid above 95°F - below this temperature, butterfat begins solidifying and won't strain cleanly.timing95°F