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.
- 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.