Are you ready to dive into a world of creamy, crunchy, and utterly irresistible homemade ice cream? Forget those store-bought tubs – today, we're making Butter Brickle Ice Cream from scratch! This recipe is surprisingly easy, even for beginner cooks, and the result is a decadent dessert that will impress everyone. It’s the perfect blend of sweet, salty, and crunchy, making it a fantastic addition to your repertoire of easy recipes and healthy(ish) meals. This recipe is perfect for those looking for quick dinner ideas or simply a delicious homemade treat.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 6 large egg yolks
- 1 cup butter brickle pieces (store-bought or homemade – recipe below!)
For Homemade Butter Brickle:
- ½ cup granulated sugar
- ¼ cup light corn syrup
- ¼ cup water
- 4 tablespoons unsalted butter
- ½ cup pecans or walnuts, coarsely chopped
Instructions:
Making the Butter Brickle:
- In a medium saucepan over medium heat, combine sugar, corn syrup, and water. Stir gently until the sugar dissolves.
- Bring the mixture to a boil, without stirring, until it reaches 300°F (150°C) on a candy thermometer. This is the hard-crack stage.
- Remove from heat and carefully stir in the butter until melted and combined.
- Stir in the chopped nuts.
- Immediately pour the mixture onto a baking sheet lined with parchment paper. Let it cool completely and then break into smaller pieces.
Making the Ice Cream:
- In a medium saucepan, combine heavy cream, milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves. Do not boil.
- In a separate bowl, whisk the egg yolks until light and frothy.
- Slowly temper the warm cream mixture into the egg yolks, whisking constantly to prevent scrambling.
- Pour the tempered mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 170-180°F). Do not boil.
- Remove from heat and stir in the vanilla extract.
- Strain the custard through a fine-mesh sieve into a bowl. This removes any bits of cooked egg.
- Let the custard cool completely, stirring occasionally to prevent a skin from forming.
- Stir in the butter brickle pieces.
- Churn the custard in an ice cream maker according to the manufacturer's instructions.
- Once churned, transfer the ice cream to an airtight container and freeze for at least 2-3 hours to allow it to harden.
Tips for the Best Butter Brickle Ice Cream:
- Don't rush the cooling process: Ensure your custard cools completely before churning; otherwise, your ice cream may be icy.
- Use a good quality vanilla extract: It makes a huge difference in the final flavor.
- Homemade vs. Store-Bought Brickle: While store-bought butter brickle works perfectly, making your own adds a touch of homemade goodness.
- Adjust sweetness: If you prefer a less sweet ice cream, reduce the sugar in both the custard and the butter brickle recipe.
Variations:
- Chocolate Butter Brickle: Add ½ cup of semi-sweet chocolate chips to the ice cream base before churning.
- Salted Caramel Swirl: Add a swirl of homemade salted caramel sauce for an extra layer of flavor.
- Different Nuts: Experiment with other nuts like almonds or cashews.
Nutritional Information (per serving, approximate):
- Calories: Approximately 300-350
- Fat: High
- Protein: Moderate
- Sugar: High
This delicious homemade Butter Brickle Ice Cream is a perfect example of how easy it is to create delicious dishes at home. The recipe is adaptable, so feel free to experiment and make it your own! Enjoy!