Tahini Brown Butter Ice Cream w/ Miso Caramel Brownies & Sesame Brittle | Savory Creams Part 2

Tahini, brown butter, and blackstrap molasses (or brown sugar) come together to create something special.  Add in some brown butter miso caramel brownies with a hint of orange zest and some miso sesame brittle and oh baby you got a stew goin. I call it Caramel Brownie Down Tahini Sesa-miso Street. The name is based on me completely misremembering the Sesame Street theme song. Or maybe a Sesame Place commercial? During my research I discovered Sesame Place is just a Philly thing, so I kept "Street" in the title instead of "Place" to give more people some footing in the gibberish.   My friend was visiting and when I asked what kind of ice cream they wanted they said "miso caramel brownie" and this is what it became.  Possibly my favorite ice cream yet but definitely the one that I am most proud of. ⸻ 🍨 TAHINI BROWN BUTTER ICE CREAM -Milk (3%): 505g (2 cups + 2 tbsp) -Heavy cream (36%): 185g (3/4 cup) -Sugar: 130g (2/3 cup) -Tahini: 70g (1/4 cup) -Light corn syrup: 45g (2 tbsp) -Butter: 48g (3.5 tbsp) 40g after browning -Skim milk powder: 20g (1/4 cup) -Vanilla extract: 8g (1 1/2 tsp) -Blackstrap molasses: 7g (1 tsp) OR -Lower white sugar from 130g to 60g (1/4 cup + 1 tbsp) -Add light brown sugar: 77g (1/3 cup packed) -Kosher Salt: 3.5g Morton: 1/2 tsp OR DC: 1 tsp Stabilizers (optional): -LBG: 0.8g (1/4 tsp) -Guar gum: 0.4g (1/8 tsp) -Lambda carrageenan: 0.2g (1/8 tsp) OR -Xanthan gum: 1.2g (3/8 tsp) 📝 Steps 1. Brown butter with skim milk powder. 2. Mix sugar, salt, and stabilizers. 3. Add milk, corn syrup, tahini, browned butter, and molasses (or brown sugar). 4. Heat to 185°F (85°C). 5. Remove from heat, add cream & vanilla. 7. Chill overnight. 8. Churn. ⸻ 🫓 HOMEMADE TAHINI -White sesame seeds: 200g (1 cup + 2 tbsp) -Sesame oil: 50g (3 1/2 tbsp) 📝 Steps 1. Toast sesame seeds in a dry pan about 5 minutes until fragrant. 2. Blend while warm with sesame oil. 3. Continue blending until smooth. 4. Add extra oil if needed to help blend. ⸻ 🍯 MISO CARAMEL SAUCE Use 80g for the brownies. Save the rest for topping ice cream (or whatever you want). -Sugar: 200g (1 cup) -Light corn syrup: 40g (2 tbsp) -Unsalted butter: 71g (5 tbsp) -Heavy cream: 150g (2/3 cup) -White miso: 35g (2 tbsp) -Kosher Salt: 1.5g Morton: ~1/4 tsp OR DC: ~1/2 tsp -Baking soda: 0.3g (small pinch) 📝 Steps 1. Brown the butter. 2. Mix salt & cream, add to browned butter. 3. Cook sugar and corn syrup to deep amber caramel. 4. Slowly whisk in warm cream mixture. 5. Simmer 30–60 seconds. 6. Whisk in baking soda. 7. Cool 5-10 minutes. 8. Whisk in miso until smooth. ⸻ 🍫 MISO CARAMEL BROWNIES 9x13 pan Option 1: -Sugar: 330g (1 2/3 cups) -Brown sugar: 60g (1/4 cup packed) Option 2: -Sugar: 384g (1 3/4 cups + 2 tbsp) -Blackstrap molasses: 6g (1 tsp) Additional ingredients: -Light corn syrup: 20g (1 tbsp) -Butter: 226g (1 cup / 2 sticks) -Vanilla: 5g (1 tsp) -Eggs: 4 large -Egg yolks: 2 -Cocoa powder: 85g (1 cup) -Neutral oil (vegetable or canola): 120g (1/2 cup) -Bread flour: 150g (1 cup) OR -All-purpose flour: 165g (1 cup + 2 tbsp) -Baking powder: 5g (1 tsp) -Kosher Salt: 5g Morton: ~3/4 tsp OR DC: ~1 1/2 tsp -Chopped dark chocolate: 170g (a little more than 1 cup) -Miso caramel: 80g (1/3 cup) Optional: -Zest: Half an orange or 1–2g 📝 Steps 1. Heat oven to 325°F (163°C). 2. Mix sugar, corn syrup, molasses (or brown sugar) & zest. 3. Add melted butter and vanilla. 4. Add eggs and yolks. 5. Add cocoa powder and neutral oil. 6. Add miso caramel. 7. Mix flour, baking powder, and salt then mix into wet mixture (fold in for less chewy brownies) 8. Mix in chopped chocolate (or fold in for less chewy brownies). 9. Bake 22–26 minutes. For adding to ice cream: -Cut into small cubes (about 1cm x 1cm). -Toss with 1 tsp cocoa powder or 1 tsp neutral oil. (I did more than that in the video because I forgot to add the oil in the batter) -Freeze before mixing into ice cream. ⸻ 🍘 MISO SESAME BRITTLE -Sugar: 100g (1/2 cup) -White sesame seeds: 40g (3 tbsp) -Black sesame seeds: 10g (1 tbsp) (Or use 50g white sesame seeds if that's what you have. The black just makes it look cooler) -White miso: 10g (about 2 tsp) -Warm water: 5g (1 tsp) -Kosher Salt: 1.5g Morton: ~1/4 tsp OR DC: ~1/2 tsp 📝 Steps 1. Dissolve miso in warm water. 2. Cook sugar to deep amber caramel. 3. Stir in sesame seeds and salt. 4. Stir in miso mixture. 5. Spread thin on parchment. 6. Cool completely (20-30 min.). 7. Break into shards. ⸻ ⏱️ TIMESTAMPS 00:00 Intro 00:22 Miso Caramel 04:28 Miso Caramel Brownies 10:01 Tahini 11:58 Ice Cream Base 15:57 Cut Brownies 17:13 Miso Sesame Brittle 20:55 Churn 21:58 Taste Test 25:49 Explanation of Ice Cream Name ⸻ 🎶: LoopTest13 - Big Pee 📍Instagram: @big.pee_licious.danger.kitchen 📍TikTok: @bigpeelicious ⸻ Follow for more ice cream, water ice, and whatever it is that I do on this channel. #icecream #homemadeicecream #miso #tahini #bigPeelicious