Caramel Brickle Ice Cream? What’s with the ice cream you ask – don’t I know it’s winter? Well, yes considering we have had snow, snain, freezing rain, and ice, sometimes all together. But little to nothing keeps me from ice cream, especially this very easy, almost no work version.
I came across this no churn, no ice cream machine recipe several years ago and have come up with variations but none as exciting as this one. It takes an extra step, but you will be rewarded with one of the smoothest, crunchy, caramel ice creams ever.
The caramel, which is more of a sauce, and the brickle bits are the stars here. While the caramel hardens a bit, the brickle bits stay crunchy.
A bit of vodka can be added to help keep the ice cream soft. If you want to use it, but don’t want to buy a big bottle, small, individual ¼ cup bottles can be found in grocery stores or liquor stores.
The consistency of the ice cream can also be controlled by the degree to which you whip the cream. Whipping it to a very soft consistency will yield a soft set ice cream. Whipping it to a firmer consistency will make harder ice cream.
The ice cream, without the caramel, is first poured into a 9x9 inch pan so the caramel can be swirled in more evenly. After swirling in the caramel and an initial freeze, I transfer it to an upright 2-quart container for easier storage.
Using the ingredients listed below, go here for how to photos.
¾ cup water
1 cup +2 tablespoons sugar (225 grams or 8 ounces)
2 tablespoons clear corn syrup
5 tablespoons unsalted butter cut into 5 or 6 pieces (75 grams or 2 ⅔ ounces)
½ cup heavy cream
2 teaspoons vanilla
In a heavy saucepan that is at least 4 times as big as the ingredients, place the water, sugar and corn syrup. Stirring until combined. When it begins to boil, wash down the sides of the pan with a brush dipped in cold water. Boil until it becomes a deep golden color, swirling the pan so the color is even.
Remove from the heat immediately and add the butter, stirring until it is melted. Stir in the cream and vanilla carefully as it may boil up. Return the pan to the heat and boil, without stirring, to 218°F. Pour into a container and let it come to room temperature undisturbed.
Store at room temperature for several days or refrigerate if holding longer.
Yield: ¾ cup
Caramel Brickle Ice Cream
1 ⅓ cups heavy whipping cream
⅔ cup sweetened condensed milk
1 tablespoon vodka, optional
⅔ cup bits o’ brickle toffee bits*
½ to ¾ cup caramel from above
I have used the Heath Bits o’ Brickle Toffee Bits that are plain. They also come coated in chocolate. You can use either one. These are the inside of the Heath bars that have been broken up. Skor also makes toffee bits but they are not available in my area.
Using a mixer, whip the cream to stiff peaks. Set aside. Combine the condensed milk and vodka. Fold into the whipped cream.
Stir in the brickle bits and pour into a 9x9 inch pan.
If the caramel has set up too much to pour like a thick sauce, microwave briefly. However, do not liquefy it. Pour it about 1 inch in from the sides of the pan and throughout the pan. Swirl in with a metal spatula.
Place in the freezer for 6 hours or overnight to freeze.