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Sourdough Ice Cream Recipe

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4.2 from 4 reviews

This unique Sourdough Ice Cream recipe combines the nutty flavor of browned butter with tangy sourdough starter discard, creating a creamy and rich frozen treat with a subtle sourdough depth. Perfect for those looking to reduce food waste while indulging in a gourmet homemade ice cream.

Ingredients

Ice Cream Base

  • 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

  1. Prepare ice cream machine. Freeze your canister-style ice cream machine bowl at least 24 hours in advance as per manufacturer’s instructions to ensure ideal churning conditions.
  2. Brown the butter. Melt the butter in a small saucepan over medium-low heat, whisking frequently until the milk solids turn golden brown and emit a nutty aroma. Immediately transfer the browned butter to a separate bowl to avoid burning.
  3. Make the ice cream base. Rinse and cool the saucepan, then add the browned butter, heavy cream, whole milk, sugar, sourdough discard, vanilla extract, and salt. Whisk to combine, then heat the mixture over medium heat until it reaches 160-165°F to ensure safety.
  4. Chill the mixture. Pour the hot ice cream base into a bowl and refrigerate it until it cools to 40°F. Use an ice bath and stir occasionally to speed cooling. Expect the butter to solidify slightly, which is normal.
  5. Churn the ice cream. After chilling, pour the base into your ice cream machine and churn for 15-20 minutes until it thickens to a soft serve consistency.
  6. Freeze or serve. Enjoy immediately for a soft-serve style or transfer the ice cream to a freezer-safe container and freeze for 12-24 hours for a firmer, scoopable texture.

Notes

  • Freezing the ice cream machine bowl well in advance is crucial for proper texture.
  • Browned butter adds a rich, nutty flavor but watch carefully to prevent burning.
  • Heating the ice cream base to 160-165°F is necessary to kill any bacteria from the sourdough discard.
  • The ice cream base may appear slightly grainy or with solidified butter when chilled, but it will smooth out when churned.
  • Adjust salt quantity according to the salt brand you use to avoid an overly salty taste.

Find it online: https://lauracooks.com/sourdough-ice-cream-recipe/