Brown Butter No-Churn Ice Cream & Grilled Peaches
I know it’s technically Fall now, but down South it’s still 10,000 degrees, so summer is still holding on strong. I also am just finally settled in at school for senior year and getting around to putting this post together. Over the summer, I made a goal for myself to branch out and bake something that I’ve never done before and hopefully cross something off my Baking Bucket List in the process. Because of this goal, I knew that I wanted to make ice cream. I also knew I wanted to incorporate two of my favorite flavors yet again, peaches and brown butter. I am clearly addicted to this combo as evidenced by my previously posted Brown Butter Peach Cobbler. And when you put all these together, you get Brown Butter Ice Cream and Grilled Peaches! I know that butter ice cream sounds strange, but the brown butter simply adds a nutty, toffee-like, warm flavor that is irresistible.
Though no-churn ice creams have been making their way around the internet lately, I’ve always doubted that no-churn ice cream could ever be as creamy as regular ice cream. I was pleasantly surprised! This ice cream was incredibly creamy and soooo much easier to make than having to use an ice cream maker. Start by browning the butter. Melt butter in a saucepan over medium heat, stirring occasionally. After a couple minutes, the butter will begin to foam and form amber-colored speckles on the bottom of the saucepan after 7 minutes. This step is easier with a light-bottomed saucepan (I like to use a Dutch oven) to prevent butter from burning. Remove from heat and pour into a heatproof bowl. Allow to cool to room temperature, about 10 minutes.
Once butter has cooled, stir in sweetened condensed milk and set aside. With a stand or hand mixer on high speed, whip cream until stiff peaks form. Make sure cream is straight out of the fridge, otherwise whipped cream won’t stiffen.
With a rubber spatula, very gently fold 1 cup of the whipped cream into the condensed milk mixture to temper the mixture. Then fold 1/2 of the condensed milk mixture back into the whipped cream until incorporated. Add in remaining condensed milk mixture and toffee bits. Fold in gently until fully mixed. Pour mixture into 2 loaf pans or 1 8×8 pan, cover with plastic wrap and freeze for at least 6 hours.
Right before you are ready to serve the dessert and the ice cream is ready, start the peaches. Though peaches are on their way out of season, this recipe would be incredibly delicious with apples too. In a small bowl, mix together butter and brown sugar. Heat a cast iron or grill pan to medium high heat. Place the non-cut side of the peach halves down on the pan. Let cook for 3 minutes. Brush the cut side of the peach with the butter mixture and flip to cook the cut side for an additional 3 minutes.
Serve immediately with brown butter ice cream. Sprinkle with cinnamon for an extra flavor boost!