Brown Butter Marshmallow Ice Cream
For this ice cream, we wanted to recreate the nostalgic taste of Rice Krispy Treats. But, with the added twist of brown butter (just like we “accidentally” made them as kids.). We also added in toasted grahams to give a textural component. We hope you love it!
INGREDIENTS:
For the Brown Butter Ice Cream Base
1/4 Cup Butter
1 Cup Crema Lusso
For the Melted Marshmallow
1 Tbsp Butter
1/3 Cup Mini Marshmallows
Toppings
2 Graham Cracker Sheets
1 Tbsp Butter
1 Tbsp Sugar
2 Tbsps Mini Marshmallows
INSTRUCTIONS:
For the Brown Butter Ice Cream Base
Add the ¼ cup of butter to a saucepan over medium heat.
Stir the butter constantly until it melts entirely. The butter will melt, then become foamy, and then small brown flakes will begin to form. This is browned butter.
Once the butter has browned, reduce the heat to low and slowly add in the 1 Cup of Crema Lusso. Whisk vigorously until the butter has combined with the Crema Lusso and the mixture is frothy.
Remove the ice cream mixture from the heat, and let cool for a few minutes.
Pour the ice cream into a plastic container, place the lid on and put the ice cream into the freezer to freeze for 6 hours, or until completely frozen.
Once frozen, scoop and enjoy.
To make Brown Butter Marshmallow Ice Cream
Preheat the oven to 350 degrees Fahrenheit.
In a small saucepan, on medium heat, melt one tablespoon of butter.
Once the butter is melted, break up the graham crackers and add them to the melted butter.
Stir the graham crackers until coated in butter.
Transfer the butter-coated graham crackers to a baking sheet. Sprinkle the sugar over the top. Use a spoon to stir the graham crackers until they are evenly coated in sugar.
Place the graham crackers in the oven for 8-9 minutes until just toasted. Remove the graham crackers from the oven and let cool.
Meanwhile, add the ¼ cup of butter to a saucepan over medium heat. Stir the butter constantly until it melts entirely. The butter will melt, then froth, and then small brown flakes will begin to form. This is browned butter.
Once the butter has browned, reduce the heat to low and slowly add in the Crema Lusso. Whisk vigorously until the butter has combined with the Crema Lusso and the mixture is frothy.
Remove the Crema Lusso Mixture from the heat and let cool for a few minutes.
Pour the brown butter ice cream mixture into a plastic container.
In a separate saucepan, on medium heat, melt 1 tablespoons of butter. Once melted, reduce the heat to medium low. Add in the ⅓ cup mini marshmallows. Stir continuously until the marshmallows are melted.
Spoon the melted marshmallow mixture over the brown butter ice cream. Use a spoon to swirl it in.
Add the crushed graham crackers to the ice cream.
Top with 2 Tbsps of mini marshmallows.
Place the lid on the ice cream and place the ice cream into the freezer. Freeze for 6 hours, or until completely frozen.
Once frozen, scoop and enjoy.
