Once you’ve tasted this puree we’re sure you will want to use it for more than just ice cream. It has a lightly sweet, deep caramel flavor. The leftover puree or the brown butter solids themselves can be incorporated into bread and cookie doughs, ravioli fillings, cake batter, frosting, vegetable purees—the list goes on and on. The reserved butter definitely won’t go to waste in your kitchen. It can be treated like ghee and used for sautéing proteins and vegetables or substituted for vegetable oil in cake batters with wonderful results.

　　

Ingredients

makes about 1 1/2 cups

　　16 tablespoons/224 grams unsalted butter

　　1 1/4 cups/100 grams nonfat dry milk

　　1/2 teaspoon/3 grams fine sea salt

　　3 tablespoons/45 grams agave nectar

　　1/2 cup/112.5 grams water

　　

Step 1

Melt the butter in a medium saucepan set over low heat. Add the milk powder and salt. Cook, stirring occasionally, until the solids turn a rich caramel brown. Remove the pan from the heat and let the mixture cool. Let it infuse in a lidded container in the refrigerator overnight. Reheat the butter until it is just liquid and strain the solids from the mixture, reserving the fat separately to use for cooking like bacon fat.

　　

Step 2

Measure out 1 cup (200 grams) of the brown butter solids and combine them with the agave nectar and water in a blender. Puree until smooth. Strain and reserve the puree. It can be stored in an airtight container in the refrigerator for up to a week.

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