Butter Brickle Ice Cream
Butter Brickle Ice Cream is a creamy, decadent treat featuring a rich vanilla ice cream base swirled with crunchy homemade toffee brittle. This ice cream is the perfect combination of smooth, sweet, and buttery, offering a comforting and indulgent dessert experience. With just a few key ingredients and some patience, you can make this classic ice cream flavor at home and enjoy it year-round.
Equipment
- Ice Cream Maker (Optional, but recommended)
- Mixing bowls (2)
- Whisk
- Saucepan (1 large)
- Candy Thermometer (Optional, for making the toffee brittle)
- Freezer-Safe Container (for storage)
- Parchment Paper (for cooling the toffee brittle)
Ingredients
For the Ice Cream Base:
- 2 cups Heavy Cream
- 1 cup Whole Milk
- ¾ cup Granulated Sugar
- 6 Large Egg Yolks
- 1 tablespoon Pure Vanilla Extract
For the Butter Brickle Crunch:
- 1 cup Unsalted Butter
- 1 cup Brown Sugar packed
- ½ teaspoon Salt
Optional:
- ½ cup chopped nuts such as almonds or pecans
Instructions
Make the Butter Brickle Crunch
- In a medium saucepan, melt the 1 cup of unsalted butter over medium heat.
- Stir in the 1 cup of brown sugar and ½ teaspoon salt, and bring the mixture to a simmer. Cook until it reaches 300°F (150°C) on a candy thermometer, or until it turns a deep amber color.
- Pour the toffee mixture onto a parchment-lined baking sheet, spreading it out. Allow it to cool completely before breaking it into small chunks.
Prepare the Ice Cream Custard
- In a large mixing bowl, whisk together the 6 egg yolks and ¾ cup granulated sugar until smooth.
- In a saucepan, combine the 2 cups heavy cream and 1 cup whole milk. Heat over medium until it begins to steam, but don’t let it boil.
- Slowly pour the hot milk mixture into the egg yolk and sugar mixture while whisking constantly to temper the eggs.
- Return the custard to the saucepan and cook over low to medium heat, stirring constantly, until it thickens and reaches 170°F (77°C).
- Remove from heat and stir in the 1 tablespoon vanilla extract.
- Allow the custard to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Churn the Ice Cream
- Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions (usually about 20-30 minutes).
Add the Butter Brickle Crunch
- Once the ice cream reaches soft-serve consistency, gently fold in the homemade butter brickle crunch, ensuring it's evenly distributed throughout the ice cream.
Freeze the Ice Cream
- Transfer the ice cream to an airtight, freezer-safe container. Press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming.
- Freeze for at least 4 hours or overnight until the ice cream is firm.
Serve and Enjoy
- Scoop the ice cream into bowls or cones and enjoy!
Notes
- Toffee Variations: You can add chopped nuts (like almonds or pecans) to the toffee for extra crunch and flavor. Just make sure to chop them finely to maintain the right texture.
- Ice Cream Texture: For the best texture, ensure your custard is fully chilled before churning and store the ice cream in a deep freezer to maintain its consistency.
- No Ice Cream Maker? You can make a no-churn version by folding whipped cream into the chilled custard base and then freezing the mixture. The texture will be a bit different, but still delicious.
- Adjust Sweetness: If you prefer a sweeter ice cream, feel free to increase the sugar slightly in both the ice cream base and the toffee.