Easy Brown Butter Almond Brittle Ice Cream Recipe

If you’re a fan of sweet treats that combine different flavors and textures, then you must try the Best Brown Butter Almond Brittle Ice Cream Recipe. This indulgent dessert offers a creamy and nutty base with crunchy bits of almond brittle mixed in, creating a delightful contrast of flavors that will leave you wanting more

OMG! This is will be the best ice cream that you ever make! The flavor is completely unique and is something that you won’t find in stores. I’ve actually had people ask me to ship this ice cream to them.

Brown Butter Almond Brittle Ice Cream Ingredients:

2 cups heavy cream

1 cup whole milk

1 cup brown sugar

1/3 cup corn syrup

6 egg yolks

6 tbs butter

1 tsp vanilla extract

1/4 tsp salt

Almond Brittle broken into bite size pieces

How To Make Brown Butter Almond Brittle Ice Cream

I start off making the almond brittle, which is absolutely delicious on its own and is even better in this ice cream. Once I make the almond brittle, I break it into small bite size pieces that will later go into the ice cream.

The next thing that I’ll do is begin making my ice cream base. I start off by browning my butter. To brown the butter, you will heat it in a saucepan until the butter gets a brownish color and the milk solids turn brown.

Next, I add brown sugar and stir until combined with the butter. Then, I add milk, heavy cream, corn syrup and vanilla extract. Corn syrup is added to the ice cream base to make it more viscous – making it easier to scoop and smoother.

Now, comes the egg yolks. The eggs will need to be tempered since we’re not starting off with a cold base. To temper the egg yolks, add some of the hot mixture to the eggs and whisk constantly. Then, add that mixture to the heated base while constantly whisking. Heat until the mixture reaches 175 degrees. Then strain using a fine strainer.

Once strained, place a piece of plastic wrap directly on top of the base so that it doesn’t form a skin – let cool to room temperature before refrigerating. Once cooled, refrigerate for at least 4 hours. Colder ice cream base churns faster and leads to less or no ice crystal formation.

I churn my ice cream using a Whynter Ice Cream Machine. I’ve used several different at home ice cream machines and found this one to be the best. The time that it takes to freeze will depend, but mine usually freezes in about 30 minutes.

Once the ice cream has finished churning, I add it to a container and then mix in my almond brittle pieces. Then I let the ice cream freeze to harden.

Tips:

1. Use high-quality ingredients: Use fresh and high-quality heavy cream, milk, eggs, and almond brittle to ensure the best flavor and texture.
2. Be patient with the browning process: When browning the butter, keep an eye on it and be patient until it turns a light brown color. Be careful not to burn it, as this will affect the flavor of the ice cream.
3. Temper the eggs: When adding the eggs to the hot mixture, make sure to temper them by gradually adding some of the hot mixture to the eggs while constantly whisking. This will prevent the eggs from scrambling and ensure a smooth ice cream base.
4. Chill the mixture thoroughly: Make sure to chill the mixture thoroughly for at least 4 hours or overnight to allow the flavors to meld and to ensure a smooth and creamy texture when churning.
5. Use an ice cream maker: Using an ice cream maker will help incorporate air into the mixture and create a smooth and creamy texture. Follow the manufacturer’s instructions for your specific ice cream maker.
6. Add the almond brittle at the end: Mix in the almond brittle pieces after churning the ice cream to avoid breaking them into smaller pieces and losing their crunch.
7. Store properly: Store the ice cream in an airtight container in the freezer to prevent freezer burn and maintain the best texture and flavor.

Variations:

1. Brown Butter Almond Brittle Chocolate Ice Cream: This variation adds chopped chocolate to the ice cream base for an extra layer of richness and flavor.
2. Brown Butter Almond Brittle Espresso Ice Cream: Infuse the ice cream base with freshly brewed espresso to create a bold and intense coffee flavor.
3. Brown Butter Almond Brittle Salted Caramel Ice Cream: Swirl homemade salted caramel sauce into the ice cream base to add a decadent and luxurious touch.
4. Brown Butter Almond Brittle Maple Ice Cream: Replace the sugar in the ice cream base with maple syrup for a subtle sweetness and nutty flavor.
5. Brown Butter Almond Brittle Coconut Ice Cream: Use coconut milk instead of regular milk in the ice cream base for a tropical twist on this classic flavor.
6. Brown Butter Almond Brittle Banana Ice Cream: Puree ripe bananas and fold them into the ice cream base for a creamy and fruity dessert.
7. Brown Butter Almond Brittle Pistachio Ice Cream: Replace the almonds in the brittle with pistachios for a vibrant green color and a slightly different flavor profile.
8. Brown Butter Almond Brittle Cherry Ice Cream: Stir in chopped fresh or frozen cherries to the ice cream base for a sweet and tart flavor combination.
9. Brown Butter Almond Brittle Pumpkin Ice Cream: Add pumpkin puree and warm spices like cinnamon, nutmeg, and ginger to the ice cream base for a festive fall dessert.
10. Brown Butter Almond Brittle Strawberry Ice Cream: Puree fresh strawberries and fold them into the ice cream base for a bright and fruity dessert.

FAQ’s:

Q: Can I make the ice cream without an ice cream maker?

A: Yes, it is possible to make ice cream without an ice cream maker, but it will require more time and effort. You can pour the mixture into a shallow dish and freeze it for several hours, stirring every 30 minutes until it reaches the desired consistency.

Q: Can I use a different type of milk or cream, such as almond milk or coconut cream?

A: Yes, you can use alternative milk or cream options, but the texture and flavor may vary. Keep in mind that coconut cream may have a strong coconut flavor that can overpower the other flavors in the ice cream.

Q: Can I add other mix-ins to the ice cream, such as chocolate chips or fruit?

A: Yes, you can add other mix-ins to the ice cream, but be sure to add them at the appropriate time. For example, if you’re adding fruit, add it towards the end of churning to prevent it from turning mushy.

Q: Can I make the almond brittle ahead of time?

A: Yes, you can make the almond brittle ahead of time and store it in an airtight container at room temperature for up to a week.

Q: Can I double the recipe to make a larger batch?

A: Yes, you can double or even triple the recipe to make a larger batch, but make sure to use a large enough pot to avoid overflowing the mixture.

Q: Can I use margarine instead of butter?

A: Margarine can be used as a substitute for butter, but the flavor and texture may not be the same. It’s best to use butter for the best flavor and texture.

Check out more recipes:

• BUTTER-NO-PECAN ICE CREAM (BUTTER ICE CREAM)
• AMAZING HOMEMADE BROWNIES (EASY RECIPE!)

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