Components
- 500 ml of fresh ice cream
- A quarter teaspoon of sweet paprika
- Add salt and ground pepper as needed to suit your taste.
- Two sprigs of parsley
- One sprig of lemon thyme
Mode of preparation
- Put the heavy cream into the mixer bowl. Begin whipping at a low speed, gradually increasing to prevent splattering — initially, the cream will become whipped cream; then it will thicken, curdle, and eventually turn into butter. About halfway through, stop the mixer and scrape down the sides of the bowl with a silicone spatula to ensure even whipping.
- Once the milk cream starts to become butter, cover the mixer with a dish towel to prevent the liquid from splashing.
- After approximately 10 minutes of beating, the fat in the cream will separate from the liquid, forming a solid, yellow mass. Move the butter to a sieve lined with a fine cloth (or a coffee filter). The leftover liquid in the mixer is known as buttermilk and can be utilized in recipes like pancakes, cookies, breads, or cakes.
- Tie the edges of the cloth and carefully squeeze to remove any remaining buttermilk (alternatively, press with the back of a spoon). Prepare a bowl filled with ice water and immerse the butter (without the cloth) to rinse off and eliminate as much milk as possible, gently squeezing by hand — the cleaner the butter, the longer it will last.
- Pat the butter dry using a paper towel and place it in a dish. Use the back of a spoon to roughly spread the butter across the dish’s surface. Sprinkle with paprika, salt, and pepper. Add the parsley leaves and boiled thyme. Serve immediately.
IMPORTANT: The butter can be stored in the refrigerator for up to 15 days.
LEITEL
This butter recipe produces 1 cup of buttermilk. Here’s a method to make tasty buttermilk pancakes for breakfast.
