Browned Butter Magic Shell
this BROWN BUTTER MAGIC SHELL is an underrated combo! Stick with me (no pun intended!).
If you’ve ever made browned butter then you know it’s GOOD in desserts….so why not put it over ice cream to create a caramel-like magic shell with benefits that will level up any ice cream!
trust.
just trust.
Notes
Equipment needed:
– A light-colored stainless steel pan so you can see when the butter has browned
3 Success Tips for Browning Butter
- Cooke on medium to low heat
- Don’t Stop Stirring! This ensures the butter will cook evenly and won’t burn
- Use a light colored pan stainless steel is best for this) so you can spot exactly when the butter has browned (and before it burns!). Below are a few great options if you don’t have one.
Stainless Steel Pans:
Made-In Cookware 10-inch 5-ply
Cuisinrt 10-inch stainless-steel pan
Michaelangelo set of 3 try-ply
Recipe
1. Place the butter in a light-colored pan over medium to low heat. See tips above for why. Stir the butter the entire time to keep it moving. Once melted, the butter will begin to foam and bubble. Keep stirring. In about 5–8 minutes from when you started, the butter will turn a light / golden brown color. Some foam will subside and the milk solids at the bottom of the pan will be toasty brown.
2. Immediately pour the butter into a heatproof bowl or glass to stop the cooking process. If left in the hot pan, the butter will burn. I like to transfer the butter just before it begins to brown because the butter will continue to cook from the residual heat.
3. Set aside to cool on the counter for 15 minutes before pouring over your vanilla ice cream.
