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Recipe for pecan brittle ice cream

Makes about 1 quart

Golden syrup is in many supermarkets near the honey and molasses. Many “Ample Hills Creamery” recipes rely on it as a sweetener. The custard doesn’t set up as firmly as you might be expecting, but freeze it anyway after the usual 20-minute churn. The ice cream is utterly delectable, if a little on the soft side. You might try giving the refrigerated custard a head start by popping it in the freezer for 45 minutes or so before churning.

PECAN BRITTLE

Butter (for the baking sheet)
12ounces pecans, broken into pieces
½cup golden syrup
1cup sugar
¾teaspoon salt
½cup (1 stick) unsalted butter, cut up
½teaspoon baking soda

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1. Set the oven at 275 degrees. Have on hand a large rimmed baking sheet and a candy thermometer.

2. Spread the pecans in a single layer on the sheet and toast them for 10 minutes or until starting to color. Transfer to a bowl.

3. Wipe the baking sheet and line it with parchment paper.

4. In a saucepan, combine the syrup, sugar, salt, butter, and ¼ cup water. Clip a candy thermometer onto the saucepan. Cook over medium-high heat, stirring, until the sugar dissolves. Continue to cook without stirring for 15 minutes or until the mixture reaches 305 degrees on a candy thermometer.

5. Remove the pan from the heat and stir in the pecans and baking soda. Whisk vigorously for a few seconds. Moving quickly (the mixture will begin to set as the temperature drops), spread the mixture evenly on the parchment paper. Set on a heatproof surface. Cool for 2 hours, or until the mixture is firm.

6. Chop the brittle into bite-size pieces and store in an airtight container in the freezer until ready to use.

ICE CREAM

¾cup dark brown sugar
½cup skim-milk powder
1cups whole milk
1cups heavy cream
3egg yolks
1teaspoon vanilla extract

1. Fill the sink or a large heatproof bowl with ice water. Have on hand a candy thermometer.

2. In a saucepan, whisk the brown sugar, skim-milk powder, and whole milk until no lumps remain. Stir in the cream.

3. Clip the thermometer to the saucepan and set the pan over medium heat. Cook, stirring often with a rubber spatula and scraping the bottom of the pan to prevent sticking and burning, for 5 to 10 minutes, or until the mixture reaches 110 degrees on the thermometer. Remove the pan from the heat.

4. In a bowl, whisk the egg yolks while slowly pouring ½ cup of the hot milk mixture into the yolks to temper them. Continue to whisk slowly until the mixture is an even color and consistency. Whisk the egg-yolk mixture back into the remaining milk mixture.

5. Return the pan to medium heat and continue cooking, stirring often, for 5 to 10 minutes, or until it reaches 165 degrees. Transfer the pan to the ice bath and cool, stirring occasionally, for 15 to 20 minutes. Stir in the vanilla.

6. Pour the mixture through a sieve into a plastic container and refrigerate for 1 to 2 hours, or until cold.

7. Churn in an ice-cream maker and churn until frozen. Transfer to a plastic container, folding in the pecan brittle pieces as you do. Add as much of the brittle as you want; use the rest as garnish. Cover tightly and freeze at least 4 hours or until firm. Adapted from “Ample Hills Creamery”

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