Maple Brown-Butter Ice Cream

So this isn't exactly ice-cream...it's actually a semifreddo which is why you don't even need and ice cream maker to whip up this amazing dessert.  Semifreddo is a semi-frozen custard that almost has a mousse-like texture.  It's basically made using half ice-cream and half whipping cream which makes the light fluffy texture.  I stumbled upon this recipe in one of Martha Stewart's magazines, Everyday Food, and was dying to try it.  An ice-cream like dessert that was easy and you could keep in the freezer for a couple weeks AND doesn't require baking?  Count me in. It was just as easy as I thought it would be and we had it for weeks with butterscotch caramel sauce and nut topping.

Ingredients:


-2 cups cold whipping cream
-6 Tbsp unsalted butter
-3/4 cup pure maple syrup
-5 large egg yolks

(yes, that's it...)

Optional toppings:


-butterscotch caramel sauce from the jar
-mixed nuts topping



In a large mixing beat the 2 cups of cold whipping cream on high with an electric mixer.  Continue beating until they form stiff peaks...about 5 minutes. Place into fridge to keep cold once finished.

In a small saucepan, over medium-heat, melt the 6 Tbsp butter (3/4 stick). Continue to heat the butter, swirling the pan around 8-10 minutes until the butter browns...but doesn't burn! At this point, most of the foam should be gone. Pour into a small bowl and set aside.

Wipe the pan with a paper towel and pour in the maple syrup. Bring to a boil over medium-high heat and continue boiling for another 2 minutes.  Remove from heat.

Separate the eggs.  You will only need the egg yolks.  I kept the egg whites for breakfast the next morning!  Add the 5 egg yolks to a medium mixing bowl. Beat the yolks 2-3 minutes until the yolks are a pale yellow color.

Keep the mixer running on a low setting and slowly add the maple syrup and brown butter. Now, beat on high until the mixture comes to room temperature...about 5-6 mins.

Now, using a rubber spatula or wooden spoon, carefully fold in the whipping cream into the egg mixture.

Once the mixture is evenly blended scoop into a 5x10 loaf tin and cover with plastic wrap.  Place in the freezer for at least 5 hours before serving.

The recipe said that it would stay in the freezer for up to a week, but I know I had some 2 weeks after making and it was great.  This is so creamy and sweet that it doesn't even need a topping. We got ambitious though and topped with butterscotch caramel sauce (heated in the microwave) and crushed nuts.  Mmmm...

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