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.
Ingredients
- 1-¾ cups heavy cream
- ⅔ cup sugar
- ¾ 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
Instructions
- 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.
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