Description
Sourdough Ice Cream is a unique and creamy frozen treat that incorporates the tangy flavor of sourdough starter discard. This recipe features browned butter for a rich nutty aroma, combined with heavy cream, whole milk, and vanilla for a smooth, indulgent dessert. Perfect for those looking to creatively use sourdough discard in a deliciously unexpected way.
Ingredients
Ice Cream Base Ingredients
- ½ cup (1 stick) unsalted butter
- 2 cups heavy cream
- 1 cup whole milk
- ⅔ cup granulated sugar
- ¼ cup sourdough starter discard
- 2 teaspoons vanilla extract
- 1 teaspoon Diamond Crystal Kosher Salt (reduce to ½ teaspoon if using Morton's brand or table salt)
Instructions
- Prepare ice cream machine. Ensure your canister-style ice cream machine’s bowl has been frozen for at least 24 hours as per the manufacturer’s instructions to achieve the best churning results.
- Brown the butter. In a small saucepan over medium-low heat, melt the unsalted butter. Continue whisking as it cooks until the butter stops sizzling and the milk solids turn a deep golden brown, releasing a nutty aroma. Immediately transfer the browned butter to a separate bowl to avoid burning.
- Make the ice cream base. Rinse and cool the saucepan before adding the browned butter back in along with heavy cream, whole milk, granulated sugar, sourdough starter discard, vanilla extract, and kosher salt. Whisk until fully combined. Heat the mixture over medium heat until it reaches 160-165°F to kill any bacteria present in the sourdough discard.
- Chill the mixture. Pour the hot ice cream base into a bowl and refrigerate until it cools down to 40°F. To speed the chilling, place the bowl over an ice bath and stir occasionally. The butter may solidify during this process, which is normal.
- Churn the ice cream. Once chilled, pour the base into your ice cream machine and churn for 15-20 minutes, or until the ice cream thickens to a soft serve consistency.
- Freeze or serve. Enjoy the ice cream immediately for a soft-serve texture or transfer it to a freezer-safe container and freeze for 12-24 hours for a firmer, scoopable consistency.
Notes
- Make sure to freeze the ice cream machine bowl at least 24 hours in advance if your machine requires it.
- Watch the butter carefully when browning to prevent any burning, which can cause bitterness.
- The sourdough starter discard adds a tangy note and utilizes discard that might otherwise be wasted.
- Salt quantity should be adjusted depending on the brand of salt used to balance flavor.
- Butter may solidify in the ice cream base after chilling — this is normal and will blend during churning.
- For best texture, allow the ice cream to soften slightly at room temperature before scooping if frozen solid.
