Sourdough Ice Cream Recipe
This Sourdough Ice Cream recipe combines the rich, nutty flavor of browned butter with the tangy depth of sourdough starter discard, creating a unique and creamy dessert. The base is gently heated to ensure safety, then chilled and churned to a soft, velvety consistency. Perfect for using up sourdough discard in a delicious frozen treat.
- Prep Time: 15 minutes (including freezing machine bowl ahead of time)
- Cook Time: 15 minutes
- Total Time: 2 hours (including chilling and optional freezing time)
- Yield: 5 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
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
- Prepare ice cream machine. Make sure your ice cream machine’s bowl is frozen at least 24 hours ahead if it’s a canister-style machine, following your machine’s specific instructions.
- Browns the butter. Melt the unsalted butter over medium-low heat in a small saucepan, whisking continuously until it stops sizzling and milk solids turn a deep golden brown with a nutty aroma. Immediately transfer the browned butter to a separate bowl to avoid burning.
- Make the ice cream base. Rinse and cool the saucepan, then add browned butter, heavy cream, whole milk, granulated sugar, sourdough starter discard, vanilla extract, and salt. Whisk together and heat over medium heat until the mixture reaches 160-165°F to kill any bacteria in the sourdough discard.
- Chill the mixture. Transfer the heated ice cream base to a bowl and refrigerate until cooled to 40°F. To cool faster, place the bowl over an ice bath and stir occasionally. It’s normal if the butter solidifies.
- Churn the ice cream. Pour the chilled base into the ice cream machine and churn for 15-20 minutes until it thickens and reaches a soft serve texture.
- Freeze or serve. For a soft-serve experience, enjoy immediately. For firmer ice cream, transfer to a freezer-safe container and freeze for 12-24 hours before serving.
Notes
- Freezing the ice cream machine bowl at least 24 hours ahead is essential for proper churning.
- Browning the butter adds a nutty depth that enhances the flavor.
- Heating the base to 160-165°F ensures safety by killing bacteria in the sourdough discard.
- The butter may solidify after chilling; this won’t affect the final texture.
- Adjust salt quantity depending on the type of kosher salt used.
- Use sourdough starter discard that has been recently fed or refreshed for best flavor.
- For a dairy-free version, substitutions would be needed, but this recipe is not optimized for that.
Find it online: https://cookedbysarah.com/sourdough-ice-cream-recipe/