Tangy Ice Cream with Cashew Brittle

Ingredients

• 1 1/4 cups 2% reduced-fat milk
• 1 cup half-and-half
• 3/4 cup fat-free sweetened condensed milk
• 1/2 cup sour cream
• 1/4 teaspoon salt
• Cooking spray
• 1/4 cup sugar
• 1 tablespoon water
• 2 teaspoons light-colored corn syrup
• 2 tablespoons dry-roasted salted cashews, coarsely chopped
• 1 tablespoon butter, softened

Preparation

1. 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.
2. 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.