Go Back

Ice Cream with Brown Butter and Pecan Brittle

A recipe designed for a small ice cream maker like the Cuisinart, but the amounts can be adjusted for larger makers.
5 from 5 votes


  • 1-3/4 cups heavy cream
  • 2/3 cup sugar
  • 3/4 cup whole milk
  • 2 teaspoons vanilla
  • pinch salt
  • 4 Tablespoons unsalted butter browned and strained through cheesecloth, if desired
  • 3-4 ounces pecan brittle coarsley crushed


  • Dissolve sugar in cream.
  • Stir in milk, vanilla and salt. Whisk in butter.
  • Pour into bowl and chill at least 2 hours, and up to 3 days.
  • Chill crushed brittle separately while cream mixture chills.
  • Stir brittle into cream mixture and add to freezer container of ice cream maker. (following manufacturers direction for freezing times)
  • Freeze according to your ice cream freezer directions. For firmer ice cream transfer to another container and place in freezer for 2 hours.
  • Garnish with additional crushed brittle, if desired.
Tried this recipe?Let us know how it was!