About a month ago, I made a soba noodle salad with a sesame ginger soy dressing. Per the usual, my thoughts gravitated towards ice cream, and in the end, concentrating on soy sauce in ice cream. Salty? Sweet?…it has to be great. Days later, I overhear the other bro_z having a conversation about how butter and soy sauce are supposed to be some sort of magical combination. I was immediately thinking brown butter and soy, and so this week’s flavor was born – Soy Brown Butter. Let’s get started…
The New York Times calls it “The Sublime Combination”. Soy sauce, in this case Wan Ja Shan Tamari Soy made in the Hudson Valley of New York, and Brown Butter made from Hope Creamery butter in Hope, MN. This flavor may be simple, but these two very high quality ingredients make for more complex in flavors. Without the other, the flavors of one may not fully rise. There is the salty, malty, caramel-esk components in the soy and the nutty, buttery components of the brown butter. Together they bring tastes of sweet, salty, and umami. Gold! Usually we would be concerned about adding the liquid content of the soy into our ice cream base, as its water content would make for an icy batch, but with the butter’s fat content to counteract, there’s nothing to be concerned about here. The tamari soy and brown butter are mixed into our brown sugar ice cream base.
Soy Brown Butter! The sublime combination of sweet, salty and umami all wrapped up in a scoop.
Like to try some? You can be one of two lucky winners of this fantastic, scratch made craft ice cream in our weekly pint giveaway. Enter your name in the comments section here, or on our facebook page under the posted contest. Winners will be drawn randomly on Friday 5/23/14 at 4pm. Winners must be able to pick up locally. Prizes must be claimed by email within one week or we will redistribute. 🙂 Good luck!