Photo: Randy Mayor; Styling: Cindy Barr
Hands-on Time
7 Mins
Total Time
1 Hour 32 Mins
Yield
Serves 6 (serving size: 1/2 cup)

How to Make It

Step 1

Combine the first 5 ingredients, stirring well with a whisk. Place the mixture in the freezer can of a table-top ice-cream freezer, and freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; freeze for 1 hour or until firm.

Step 2

Coat a sheet of parchment paper with cooking spray. Combine sugar, 1 tablespoon water, and corn syrup in a small, heavy saucepan; bring to a boil. Cook 7 minutes or until golden, without stirring. Remove from heat. Stir in nuts and butter. Quickly spread the sugar mixture in a thin, even layer over prepared parchment; cool completely. Chop brittle; serve over ice cream.

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