Sunday, October 26, 2014

Browned Butter Ice Cream with Almond Brittle

With the wedding officially over, I'm now a happily married woman — which means I don't have to fit into that wedding dress ever again. Bring on the ice cream!

The brown butter base is creamy and nutty with flecks of browned butter solids dotted throughout. Then throw in the homemade almond brittle and it takes this ice cream to the next level — crunchy salty-sweet brittle packed full of almonds and layered throughout the ice cream.

{Browned Butter Ice Cream with Almond Brittle}
Inspired by Jeni's Splendid Ice Creams

Almond Brittle
1/4 cup water
1 cup sugar
3/4 teaspoon salt
1/2 cup light corn syrup
1/2 cup butter, cut into 1-inch pieces
8 ounces (2 cups) slivered almonds
1/2 teaspoon baking soda

Generously oil a large baking sheet. Stir together the sugar, corn syrup, water, and salt in a saucepan and bring to a boil over medium high heat. Using a candy thermometer, add the butter and bring the mixture back to a boil, then cook until it reaches 300 degrees F. Remove from the heat and immediately stir in the almonds and then the baking soda, working quickly.

Spread the mixture onto the oiled baking sheet in a 1/4 inch layer. Allow to cool completely.

Break almond brittle into pieces and put them in a large freezer bag. Use a rolling pin to smash the brittle to small pieces.

Browned Butter Ice Cream
4 Tablespoons butter
2 cups heavy cream
1 cup whole milk
1 teaspoon salt
3 egg yolks
2/3 cup sugar, divided

Fill a large bowl with ice water. In a medium-sized mixing bowl, whisk egg yolks with half of the sugar. In a heavy-bottomed pot, brown the butter over medium-high heat until butter solids begin to separate. Once browned, stir in cream, whole milk, salt and the other half of the sugar. Insert a thermometer. Cook at medium heat, stirring often, until mixture reaches 170 degrees F. Remove from heat. Now it's time to temper the eggs mixture. Add 1 cup of the hot milk mixture to the egg mixture, whisking constantly so that the eggs don't scramble. Add another cup and whisk. Then, pour the egg mixture back into the milk mixture, stirring. Return to heat and cook, stirring constantly, until mixture reaches 170 degrees F. Remove from heat and pour the ice cream batter through a fine mesh strainer into a small bowl. Place the bowl into the ice water, being careful not to allow any water into the mixture. Stir occasional. When cool, cover and put in the fridge to cool completely. Freeze in an ice cream freezer, then fold in the almond brittle. Enjoy!

Side note: This recipe makes a little extra almond brittle and it is delicious to eat just as it is. Make it. Do it. You won't be sorry.