So I have been absent for quite some time. I have made many a creative item, but just wanted to keep creating. So in my ice cream development a method I developed a while back was to create a starter. This is basically a sweetened condensed milk, but you make some changes based on the final flavor of the ice cream. I have used this to make fudgy toppings for ice cream and homemade hot chocolate syrup. It is time consuming so if you don’t have a few hours this isn’t the recipe for you. Anyways a couple of weeks ago I thought this starter would be a good ingredient in a brownie recipe. So I started by making chocolate brownies and then altered the recipe for almond. Anyways on to the recipe.
Ingredients:
Almond ice cream starter:
- 2 3/4 cups skim milk
- 1/2 cup almond flour
- 1/2 cup dried milk
- 1 cup granulated sugar
- 1 tsp almond extract
- 2 Tbsp salted butter
Wet ingredients:
- 8 Tbsp sweet cream butter
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 tsp almond extract
Dry ingredients:
- 1/2 cup cake or all purpose flour
- 1/4 cup almond flour
Instructions:
- Combine all ingredients for starter except butter in medium saucepan. Heat very slowly at low heat. Milk mixture will steam. Do not boil. This will take about two hours.
- Continue until mixture is thick enough to have streaks behind the spatula on the bottom of the pan.
- Add butter and homogenize
- Allow to cool to about 100 degrees Fahrenheit.
- While starter is cooling in medium mixing bowl melt butter for wet ingredients in microwave.
- Add sugar and mix with mixer for about a minute.
- Add eggs and extract. Beat for additional 2 to 3 minutes.
- Set aside.
- Sift dry ingredients together in small bowl.
- Set aside.
- When starter has cooled add bowl of mixed wet ingredients and incorporate until homogenized.
- Add dry ingredients.
- Stir until mixed.
- Cook in preheated oven of 350 degrees for 45 minutes or until toothpick comes from center with crumbs not batter.
Food: The Internationally Realizable Frontier 