5 Ingredients or Fewer
Brad Spence's Salted Butter Semifreddo
Popular on Food52
34 Reviews
mercurycode
August 13, 2015
Courtney Lapresi shared this recipe on her facebook and for that I am eternally grateful. Made this three days ago and my parents and friends just loved it. The creaminess and salty flavour are so unusual to what I know but it's so decadent. Very glad I came across this, won't be the last time I made it!
Thank you.
Thank you.
Joshua J.
July 7, 2014
This, this is a dangerous recipe. Be forewarned of it's deliciousness; the legends were true.
mj.landry
November 7, 2013
Ooops...just scrolling down the comments and see that others already did the browned butter method :-)
mj.landry
November 7, 2013
I bet this would be good also with browned butter...it would give it a nutty salty flavor!
essbee
September 7, 2013
Has anyone made half a batch? If so, were you successful?
[email protected]
September 7, 2013
I made a half batch and it was perfect. In fact, the ice cream is so rich it served 8. I served it with shaved 85% dark chocolate and a lady finger to counterbalance the sweetness. Very nice. I added just a touch more salt as I thought it could handle it.
Jenny M.
August 29, 2013
Made it today, and love it. I made browned butter and used saltede butter, added no salt
[email protected]
August 18, 2013
Made it and experienced love. Might add a tad more salt for my dinner party. Trial runs are a must.
[email protected]
August 17, 2013
Is it best to use cold eggs or room temperature?
Kristen M.
August 17, 2013
Egg whites tend to whip more easily at room temperature (and cream whips better cold) -- that said, I've made this with eggs straight out of the fridge and it worked just fine.
LuceyGirl
August 4, 2013
This ice cream turned out beautifully. The depth if flavour, consistency and how scoop-able it was - well this will become a staple in our freezers. On its own or paired with warm butter tart filling drizzled over the top, this recipe is divine.
Yelena
August 3, 2013
I was surprised, though I guess I should not have been, by how buttery this ice cream tasted. I would not recommend eating it on its own; the buttery taste is too rich. It does not come off as a refreshing treat on a hot summer day, but instead as a delightful addition to a prepared dessert or certain breakfast items. Serving it on pound cake, pancakes, or waffles is a good alternative I've found.
Otherwise, a very easy and quick recipe to make.
Otherwise, a very easy and quick recipe to make.
burns W.
August 4, 2013
I agree.Its insanely rich and decadent. I would entreat the creator to think in terms of weight. The one stick +2tbs butter I believe works out to 180g. A couple of other thoughts: an equal weight of semisweet chocolate melted with the butter would give..... and also I did not have unsalted butter, but using salted butter and no additional salt worked well. I am intrigued by the chemistry of it. So the whipped egg whites, the whipped egg yolk & sugar are responsible for it not tightening into a solid mass? Could this technique be then used for other ices? like lighter sorbets without the butter? OR is the butter necessary for the emulsification the same way it is in a hollandaise?
EBCornell
August 3, 2013
What size container should you use? I'd imagine the depth of the vessel will have an effect on how it sets up, but the recipe doesn't indicate a specific container size.
Kristen M.
August 5, 2013
I've used a loaf pan and an 8x8 cake pan (both metal) -- both worked well. I think a resealable plastic container could be good too, though you may want to make sure it's in a shallow layer, since plastic won't transfer the chill as quickly as a metal pan does.
burns W.
August 1, 2013
Looks wonderful. Cant wait to try it. A great compliment to what I already do super easy: toss fruit in the freezer. When frozen, puree and add a touch of yogurt and some maple syrup/honey/agave to taste
Jessica M.
July 31, 2013
If using a single stand mixer, what is the best order of operations for whipping each ingredient?
katespreen
July 31, 2013
I love the idea of browning the butter in this ice cream and, without even trying it yet, will most definitely add this to my list of my favorites.
I ran into a glitch last week where my ice cream maker "froze up" (no pun intended). I had prepared a custard-based lemon mix, placed it in a stainless steel bowl, put it in the freezer and about every 20-25 minutes I vigorously whisked the mixture, with the bowl still in the freezer, until it reached a thick consistency. (This took a couple of hours.) I then creamed it with an emulsifier (optional), and kept freezing it and whisking it became more creamy and had a churned-like texture. It definitely took a lot of baby-sitting, but it was a very successful workaround, which resulted in a beautiful lemon ginger cookie ice cream. No ice cream machine required.
I ran into a glitch last week where my ice cream maker "froze up" (no pun intended). I had prepared a custard-based lemon mix, placed it in a stainless steel bowl, put it in the freezer and about every 20-25 minutes I vigorously whisked the mixture, with the bowl still in the freezer, until it reached a thick consistency. (This took a couple of hours.) I then creamed it with an emulsifier (optional), and kept freezing it and whisking it became more creamy and had a churned-like texture. It definitely took a lot of baby-sitting, but it was a very successful workaround, which resulted in a beautiful lemon ginger cookie ice cream. No ice cream machine required.
mimi
July 31, 2013
Can this recipe be made using a sugar substitute like Splenda?
Kristen M.
July 31, 2013
Apparently Splenda won't cream with butter in the same way sugar will, so it will probably have a different texture -- but maybe the eggs and cream would make up for that.
Cheryl B.
July 31, 2013
Looks delicious! I've been looking for an ice cream recipe that doesn't include an ice cream maker. So, 6-8 servings: how big is a serving–1/2 cup? Also, I'm thinking of making a half recipe. Will simply halving everything work?
Kristen M.
July 31, 2013
Halving should work just fine -- and I would say this serves 6 to 8 rather generously, since it's pretty rich (more like 1 cup servings).
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