Butter Brickle Ice Cream Recipe
Today, we're diving into the delightful world of homemade Butter Brickle Ice Cream.
Equipment
- Ice cream maker
- Whisk
- Saucepan
- Mixing bowls
- Fine-mesh strainer
- Ice Cream
- Storage Container
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
- 1/2 cup Butter Brickle candy bits (plus extra for garnish)
Instructions
- In a saucepan, heat the heavy cream and whole milk over medium heat until it begins to simmer. Remove from heat just before it boils and set aside.
- In a mixing bowl, whisk together the egg yolks and sugar until the mixture becomes pale and slightly thickened.
- Slowly pour the warm cream mixture into the egg yolk mixture while continuously whisking to avoid curdling. This forms the custard base.
- Pour the custard back into the saucepan and return it to low heat. Stir constantly until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Be cautious not to boil it.
- Remove from heat and stir in the vanilla extract. Allow the custard to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
- Once the custard is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions. Usually, this takes about 25-30 minutes.
- During the last few minutes of churning, add in the Butter Brickle candy bits to evenly distribute them in the ice cream.
- Transfer the churned ice cream to an airtight container, sprinkle extra Butter Brickle bits on top for a delightful crunch, and freeze for a few hours until it reaches your desired consistency.