ALMOND BUTTER SWIRL ICE CREAM
Warm weather days require ice cream! However, dealing with dairy intolerances can be tricky. This dairy-free recipe is a favorite at our house, especially with kids! -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 1 quart.
Number Of Ingredients 6
Steps:
- Mix first five ingredients until well blended. Fill cylinder of ice cream maker no more than two-thirds full. Freeze according to manufacturer's directions, slowly adding melted chocolate during the last 2 minutes of processing. Serve immediately, or transfer to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.
Nutrition Facts :
BROWN BUTTER ALMOND BRITTLE ICE CREAM RECIPE - (3.9/5)
Provided by susanwadle
Number Of Ingredients 8
Steps:
- Almond Brittle - 1 cup sugar 1/2 cup light corn syrup 1/4 cup water 3/4 t salt 8 T (1 stick), unsalted butter, cut into 1" pieces 8 ounces (2 cups) slivered almonds 1/2 t baking soda Generously oil a large baking sheet. Combine the sugar, corn syrup, water, and salt in a 4 qt. saucepan and bring to a boil over medium-high heat, stirring dissolve the sugar. Insert a candy thermometer in the pan, add the butter, and bring back to a boil, then cook until mixture reaches 300 degrees F. Remove from the heat and immediately stir in the almonds and then the baking soda, working quickly but combining them thoroughly. Pour the mixture out onto the oiled baking sheet, spreading it into a 1/4" thick layer. Allow to cool completely. For the ice cream: Prep: MIx about 2 T of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water. Cook: Melt the butter over medium heat in a 4 qt. saucepan. Bring to a boil and let bubble until the foam starts to subside and the butter is a rich dark brown (not black). Remove from the heat and let stand until the butter solids settle to the bottom of the pan, about 5 minutes. Pour the clear yellow butter oil into a storage container. As you get closer to the butter solids in the bottom of the pan, use a teaspoon to remove as much liquid butter as you can. Your should have about 1 T of brown butter solids and a little bit of melted fat in the bottom of the pan. (It is impossible to remove all the melted fat.) Add the remaining milk, cream, sugar and corn syrup to the butter solids, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from heat. Chill - Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Pour the mixture into a 1 gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes. Freeze - Pour the ice cream base into the frozen canister and spin until thick and creamy. Pack the ice cream into a storage container, folding in the chopped almond brittle as you go. Press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
SALTED ALMOND BRITTLE
A surprising topping for desserts - makes them that little bit extra special. Also delicious dipped in chocolate
Provided by Jane Hornby
Categories Dessert, Treat
Time 12m
Number Of Ingredients 4
Steps:
- Lightly butter a lipped baking tray and spread the almonds over it in a thin, even layer. Put the sugar, butter, salt and 4 tbsp water into a smooth-bottomed frying pan and heat gently, stirring, until the sugar dissolves. Increase the heat and boil for about 5 mins, or until it starts to turn light golden brown. Stir every now and again as some patches will start to caramelise faster than others. Carefully tip the caramel over the nuts and leave to cool completely.
- Once cold, shatter the caramel. An easy way to get clean sharp pieces is to put the point of a sharp knife vertically onto the caramel and bash the handle with a rolling pin, like a hammer and chisel. Serve on top of the Chocolate amaretti puddings. Keep for up to 2 days in an airtight container, interleaved with non-stick paper, in a cool, dry place (not the fridge).
Nutrition Facts : Calories 178 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.42 milligram of sodium
BUTTER BRICKLE ICE CREAM
Make and share this Butter Brickle Ice Cream recipe from Food.com.
Provided by Queen of Everything
Categories Frozen Desserts
Time 2h15m
Yield 1 1/2 quarts, 10 serving(s)
Number Of Ingredients 7
Steps:
- In a medium sacepan, combine half & half, brown sugar, and butter.
- Stir constantly over low heat.
- When mixture becomes bubbly around the edges of the pan, remove from heat.
- Chill this mixture along with the bowl of your ice cream freezer.
- Before freezing, add whipping cream and both extracts, mix well.
- Freeze according to your ice cream maker directions.
- Add toffee bits after freezing process.
Nutrition Facts : Calories 334.1, Fat 25.5, SaturatedFat 15.9, Cholesterol 89.2, Sodium 64.5, Carbohydrate 25.1, Sugar 21.6, Protein 2.5
BROWN BUTTER AND PEANUT BRITTLE ICE CREAM
Provided by Janet Fletcher
Categories Ice Cream Machine Dairy Egg Dessert Freeze/Chill Vegetarian Frozen Dessert Peanut Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- Melt butter in small skillet over medium-low heat. Cook until butter turns dark amber, stirring occasionally, about 6 minutes (do not burn). Pour through fine strainer into small bowl. Bring cream and milk to simmer in large saucepan. Whisk egg yolks, both sugars, and salt in large bowl until thick and well blended. Add brown butter; whisk to blend. Gradually whisk hot cream mixture into yolk mixture; return to same saucepan. Stir mixture over medium-low heat until instant-read thermometer registers 178°F, about 5 minutes. Strain custard into large bowl. Set bowl over larger bowl of ice water. Stir until custard is cold. Stir in vanilla.
- Process custard in ice cream maker according to manufacturer's instructions. Add peanut brittle during last 1 minute. Transfer ice cream to container; freeze. DO AHEAD: Can be prepared 2 days ahead. Keep frozen.
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- Whisk together cornstarch and 1/4 cup whole milk in a small bowl; set aside. Combine remaining whole milk, cream, sugar, salt, almond extract, and Amaretto in a heavy saucepan over medium heat. Whisk in reserved cornstarch mixture and bring to a boil over medium heat, whisking constantly. Cook until mixture resembles a thick milk shake and coats the back of a spoon. Remove from heat and cover with plastic wrap, pressing directly on the surface of the mixture. Cool to room temperature, then chill for 6 hours in the refrigerator.
- For the butter almonds, melt butter in a skillet over medium heat. Add almonds, sugar, and salt, and cook, stirring frequently, until almonds are golden (about 5-6 minutes). Remove from heat and pour almonds out onto a parchment-lined baking sheet. Let cool completely, then freeze butter almonds until ready to use.
- Pour chilled ice cream mixture into frozen cylinder of ice cream maker; freeze according to manufacturer’s instructions. Add butter almonds in the final minute of freezing. Spoon mixture into a freezer-safe container and freeze overnight until firm.
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