Name: Butter Pecan Brittle
Ingredients: ¾ cup (165 g) packed dark brown sugar; ½ cup (60 g) skim milk powder; ½ cup (120 g) unsalted butter; 1⅔ cups (400 ml) heavy cream; 3 egg yolks; 1 teaspoon vanilla extract; ¾ teaspoon salt; ½ cup (120 ml) golden syrup; Butter for the baking sheet; 1⅔ cups (400 ml) whole milk; 12 ounces (340 g) pecans, broken into pieces; ½ teaspoon baking soda; 1 cup (200 g) organic cane sugar

Preparation info

Difficulty
Easy

Appears in

Ample Hills Creamery

By Brian Smith and Jackie Cuscuna

Published 2014

About

This is our take on the classic butter pecan flavor. We leave the butter out of the ice cream itself, instead choosing to let the rich molasses notes of dark brown sugar shine through. Then we make pecan brittle with butter and break that into pieces. Bits of the brittle dissolve into the ice cream, and others stay hard and crunchy.

Ingredients

For the Brown Sugar Ice Cream

¾ cup (165 g) packed dark brown sugar
½ cup (

Method

Make the brown sugar ice cream: Prepare an ice bath in the sink or in a large heatproof bowl.
In a medium saucepan, combine the brown sugar, skim milk powder, and milk. Stir with a hand mixer or whisk until smooth. Make sure the skim milk powder is wholly dissolved into the mixture and that no lumps remain (any remaining sugar granules will dissolve over the he