Butter Brickle Ice Cream
Indulge in the nostalgic charm of Butter Brickle Ice Cream, a decadent homemade treat that combines velvety custard with crunchy toffee bits for the perfect balance of creamy and crisp. This recipe starts with a rich base made from heavy cream, whole milk, and egg yolks, infused with vanilla for a classic flavor. The highlight is the buttery brickle, a toffee-like candy made from melted brown sugar and butter, creating irresistible caramelized shards that are folded into the freshly churned ice cream. Each bite delivers a delightful mix of smooth, sweet cream and buttery-crunch surprises, making it an elevated dessert for any occasion. Easy to customize and a surefire way to impress, this Butter Brickle Ice Cream is your new go-to for summer gatherings or a cozy treat any time of year.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 3 quarters Granulated sugar
- 2 teaspoons Vanilla extract
- 5 large Egg yolks
- 6 tablespoons Unsalted butter
- 3 quarters Light brown sugar
- 2 tablespoons Heavy cream (for brickle)
- 1 pinch Salt (optional, for brickle)
Instructions
1. In a medium saucepan, combine the 2 cups of heavy cream, 1 cup of whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is steaming (do not boil).
2. In a separate bowl, whisk the egg yolks. Slowly ladle about 1/2 cup of the warm cream mixture into the yolks, whisking constantly to temper them.
3. Gradually add the tempered eggs back into the saucepan with the cream mixture, stirring constantly. Cook over medium heat until the mixture thickens enough to coat the back of a spoon, about 5–7 minutes (do not let it boil).
4. Once thickened, remove the custard from heat and stir in the vanilla extract. Strain through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming and refrigerate until completely chilled, about 4 hours or overnight.
5. To make the brickle, melt the butter in a small saucepan over medium heat. Add the light brown sugar and stir until dissolved and bubbling, about 2 minutes.
6. Stir in 2 tablespoons of heavy cream and a pinch of salt (if using). Continue cooking for another 2–3 minutes until the mixture thickens slightly and forms a glossy toffee-like sauce.
7. Spread the hot brickle mixture onto a parchment-lined baking sheet and let it cool completely and harden, about 30 minutes. Once hardened, break it into small chunks or shards.
8. Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions. When the ice cream has reached a soft-serve consistency, fold in the brickle chunks by hand.
9. Transfer the ice cream to an airtight container and freeze for another 2–4 hours, or until firm.
10. Serve the Butter Brickle Ice Cream in bowls or cones and enjoy!
Nutrition Facts
Calories |
3541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.2 g | 350% | |
| Saturated Fat | 157.3 g | 786% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1652 mg | 551% | |
| Sodium | 452 mg | 20% | |
| Total Carbohydrate | 220.2 g | 80% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 218.1 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 456 mg | 35% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 510 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
