by avishay.aton
1. browned butter should be made in a separate pan. Take 100 non-salted butter, put in the pan in a medium heat, stir it occasionally. after about 5-8 minutes, it will smell nutty and looks brown. put it aside and add it to the mix, once you reach 85c wishk it well with immersion blender. chill it quickly to 4c and let it rest for at least 4 hours, preferably overnight, before adding to the ice cream machine, whisk it again with immersion blender, to hommogise the butter fat with the entire mix
Ingredients (9)
| Ingredient | Weight | % |
|---|---|---|
| Cream | 46 g | 4.6 |
| Milk | 665 g | 66.5 |
| Sugar | 84 g | 8.4 |
| Dextrose | 52 g | 5.2 |
| Glucose powder 40 DE | 42 g | 4.2 |
| Brown butter | 72 g | 7.2 |
| Skim milk powder | 32 g | 3.2 |
| Salt | 3 g | 0.3 |
| Stabilizer | 4 g | 0.4 |
| Total mix | 1000 g | 100.0 |
Gelato Base
| Energy | 190 kcal / 795 kJ |
| Fat | 9.7 g |
| of which saturates | 6.2 g |
| Carbohydrates | 22.0 g |
| of which sugars | 19.0 g |
| Protein | 3.4 g |
| Salt | 0.31 g |