Brown Cheese Caramel

Name: Brown Cheese Caramel Ice Cream
Prep time: 10 min
Cook time: 5 min
Total time: 24 h 80 min
Ingredients: 210 ml (¾ cup + 2 tbsp) whole milk; 150 ml (⅔ cup) whipping cream (35–40% fat); 55 g (¼ cup) light brown soft sugar; 60 g (2 oz) brown cheese (brunost), grated; a pinch of fine salt

Golden, caramel-sweet ice cream made with Norwegian brown cheese. Rich and smooth, with a gentle tang.

Hands-on: 15 min
Cooling: 1 h
Freeze: 24 h
Program: Ice Cream
Makes: 4 servings6 servings

Ingredients

5 ingredients

Measure in

TubPint size

Tap an ingredient when it is in the bowl

449 of 473 ml673 of 709 ml

In the tubpintScale reads

210 ml (¾ cup + 2 tbsp)210 ml¾ cup + 2 tbsp (210 ml)315 ml (1⅓ cups)320 ml (315 ml)1⅓ cups (315 ml)whole milkwhole milkwhole milk
150 ml (⅔ cup)150 ml⅔ cup (150 ml)225 ml (1 cup)230 ml (225 ml)1 cup (225 ml)whipping cream (35–40% fat)whipping cream (35–40% fat)heavy cream
55 g (¼ cup)60 ml (55 g)¼ cup (55 g)85 g (¼ cup + 2 tbsp)90 ml (85 g)¼ cup + 2 tbsp (85 g)light brown soft sugarlight brown soft sugarlight brown sugar, packed
60 g (2 oz)60 g2 oz (60 g)90 g (3¼ oz)90 g3¼ oz (90 g)brown cheese (brunost), gratedbrown cheese (brunost), gratedNorwegian brown cheese (brunost), grated
a pincha pincha pincha pincha pincha pinchof fine saltof fine saltof fine salt

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Steps

In a saucepan, combine 210 ml whole milk210 ml whole milk¾ cup + 2 tbsp whole milk315 ml whole milk320 ml whole milk1⅓ cups whole milk, 150 ml whipping cream150 ml whipping cream⅔ cup heavy cream225 ml whipping cream230 ml whipping cream1 cup heavy cream and 55 g light brown soft sugar60 ml light brown soft sugar¼ cup light brown sugar85 g light brown soft sugar90 ml light brown soft sugar¼ cup + 2 tbsp light brown sugar.
Heat over medium-low heat, stirring, until steaming. Do not let it boil.
Off the heat, whisk in 60 g brown cheese60 g brown cheese2 oz Norwegian brown cheese90 g brown cheese90 g brown cheese3¼ oz Norwegian brown cheese, a handful at a time, until melted and smooth.
Whisk in a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt. If any bits of cheese remain, blend briefly with a stick blender.
Pour into the tubpint, cool to room temperature, then put the lid on.
Once it is completely cool, freeze the tubpint on a level shelf for 24 hours.
Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.

To serve: Serve with warm waffles and a spoonful of lingonberry jam.

Tips

Brown cheese made with cow and goat milk tastes mild and caramel-like. Pure goat versions are tangier.
Grate the cheese on the coarse side of a box grater so it melts quickly and evenly.
Keep the heat gentle. Boiling milk with the cheese in it can turn grainy.

Texture not right? Find the fix in Texture help.

Why it works

Brown cheese is caramelized whey, rich in milk sugar and protein, so it melts into the warm cream and adds body as well as a deep caramel taste. Brown sugar adds the sweetness that milk sugar lacks.

Nutrition

Per serving (¼ of a 473 ml16 oz tubpint), estimated

276kcal

4 gProtein

19 gFat

22 gCarbs

22 gSugar

Whole tubpint: 1102 kcal, 17 g protein1653 kcal, 26 g protein (709 ml24 oz). Contains: Milk.

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