Nope, this is not ice cream. I can't believe it's butter! This recipe is ultra simple; all you need is a food processor and heavy cream. I always make butter whenever I have leftover heavy whipping cream from making desserts (usually from making cake frosting).
The flavored butter can be used as a spread for sandwiches, in pasta or as a garnish for a juicy steak; the possibilities are endless. How you flavor the butter is up to you and what you have in your pantry. I had some sweet basil and garlic chives from my garden. You'll never waste your remaining cream again.
For the more traditional method, check out the tip section.
Ingredients
4 cups sweet basil leaves
2 tablespoons garlic chives, finely snipped
1 teaspoon garlic powder
1/3 teaspoon green peppercorns, coarsely crushed
1 tablespoon agave nectar
1 tablespoon lemon juice
1/2 teaspoon fleur de sel de Guérande (or regular salt)
Preparation
Blanch (dip for 15 seconds in boiling water then transfer in an ice bath) the basil, drain, then pat dry on a paper towel. Roughly chop.
Place the heavy cream in a food processor. Use the fastest speed to churn the butter. Pulse until the cream becomes buttery and creamy. Add the rest of the ingredients. Pulse one more time. Transfer to a butter crock (or a ramekin that you seal with plastic wrap) and chill it for at least 30 minutes before using. You can store this in the refrigerator up to 2-3 days.
Voilà!
I used this butter for my croquette sandwich.
Tips
Blanching the herbs will help maintain a bright green color.
Adding lemon juice prevents the herb from turning black. I heard on NPR that you could also add a pinch of ascorbic acid to keep herbs green.
I always make extra to vacuum-seal and store in the freezer for future use. Just place the extra in an ice-cube tray and freeze it. Transfer the ice-cubes 3 by 3 into bags with wax paper in between, then vacuum-seal and place back in the freezer. I think it's the best way to keep the same flavor without getting freezer burn. I keep them exactly the same way I would with extra pesto or meat tenderizer for poultry. You can store them up to 3 months.
When I was a kid, I visited a farm in Normandy where I learned how to make real, traditional butter. First, the cream should be raw (without stabilizers) and come from a grass-fed cow. You place a (clean) marble inside a sealable container like a cocktail shaker, and add the chilled heavy cream. - (In the olden days, the cream was placed in a sealed wooden bucket with a built-in centered beater) -. Cover and shake for about 10-20 minutes, until the there is cream forming and the marble is coated with cream as well. Strain the cream through a cheesecloth. Squeeze out as much liquid as possible. The excess liquid is buttermilk to add a complex tang flavor to your dishes (use it for making pancakes, waffles, a cold cucumber soup, Ranch salad dressing or vegenaise which is a vegetarian mayonnaise that I make, I'll post the recipe soon). Wash the butter through tap water until the water is clear to ensure a sweet taste; otherwise it'll turn sour. Press and remove as much liquid as possible. The butter will be naturally yellow and fragrant.Transfer into a butter bell and chill. You can store this butter for up to a week. You'll approximately get half the initial amount. Voilà!
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About Jackie
Hi! My name is Jacqueline Pham and I am a self-taught home cook based in the San Francisco Bay Area. I am French-Vietnamese, born and raised in Paris, France. I live with my husband Lulu and his family.
My hubby's family is from India, so our home is a melting pot of cultures and cuisines with all the rewards and challenges that you can imagine. There are vegetarians, meat-lovers and allergies of every kind. This site is a way for me to share my love of food and interact with all you Femme Fatales out there putting food on the table for your loved ones everyday.
