I usually follow the Ben and Jerry's® ice cream book directions for making an ice cream base. Their recipe uses eggs. But instead I tried a different recipe from the Internet that did not use eggs but did use butter. What a horrible mistake! It was terrible in texture and left a greasy filmy taste when eating it. Never again! From now on I'm sticking with what I know works exceptionally well ... The Ben and Jerry's® base recipe for vanilla ice cream. Well, there is one exception in this recipe ... the use of light brown sugar instead of white sugar, due to the desire to have that taste in the ice cream itself.
1/3 cup of light brown sugar
6 tablespoons of unsalted butter
Add the brown sugar and butter to a small heavy bottom saucepan.
Bring to a boil over medium heat.
Continue to cook on low heat, stirring regularly, until a candy thermometer reaches 290 degrees F.
Pour the mixture onto a silicone baking sheet and allow it to cool.
Once cooled, break up the butter brickle into pieces.
Put the butter brickle pieces into a one gallon Ziploc® freezer bag, seal it and use a wood kitchen mallet to crumble them. Then set the bag with the crumbled butter brickle aside in the freezer.
Now proceed to make the ice cream and when it is frozen to a fairly firm texture add the crumbled pieces of butter brickle.
Ingredients: (makes about 6 cups)
1 1/2 cups of milk
3 cups of heavy whipping cream
1 cup of light brown sugar
2 teaspoons of vanilla extract
3 extra large or jumbo eggs
Turn on the gelato machine to pre-chill it.
Use an electric mixer to mix the eggs for one minute on medium speed.
Add the vanilla and the brown sugar and continue mixing for two minutes.
Add the heavy cream and the milk and continue mixing for two minutes.
Transfer the mixture to the gelato machine.
Run the machine until the ice cream is fairly firm.
Add the butter brickle pieces and continue to run the gelato machine for two to three minutes to let the pieces blend into the ice cream.
Package the butter brickle ice cream in a two quart plastic storage container with a tight fitting lid.
Hard freeze the ice cream in the deep freeze for four or more hours.
Serve. You will love this stuff!