Pecan Brittle Ice Cream

1. 1

   Soak almonds overnight in spring or filtered water. Drain almonds after soaking, place in food processor with 3 cups water, salt and process. Strain through nut bag, cheese cloth or sieve. Refrigerate until ready to use.

2. 2

   I did not use a candy thermometer for the brittle, Melt the butter in a small saucepan add the brown sugar and cook until the sugar is completely melted and its smooth, add the syrup and salt and pecans and cook on medium an additional five minutes stirring continuously. Line a small sheet pan with parchment or silpat and scrape the brittle onto it, spread as best you can, I pressed it flat with a doubled piece of parchment paper. Allow to cool, it will get pretty hard, break into pieces and chop it into small fine pieces. Place in lidded container and store until ready to use. Cooking the brown sugar mixture the full 5 minutes yields a fairly hard candy, it's kind of a cross between toffee and a brittle. It works beautifully in the ice cream.

3. 3

   Add all the ingredients except for the vanilla into a heavy saucepan. Heat on medium high whisking constantly until custard becomes thickened and coats the back of the spoon. Remove from heat, add the vanilla. Pour into a heat proof container, cover with plastic wrap directly on the custard. Bring to room temperature and refrigerate over night.

4. 4

   Make the ice cream according to manufacturers directions on your ice cream maker. When it's sufficiently thick add the crushed/finely chopped brittle. Spoon into freezer container and freeze until it's scoopable consistency.

* Per serving · 4 servings · Values may vary.

No additional tips available.