Preparation Time: 1 hour|
Chilling/Churn Time: 15 minutes
Setup Freezing: 2-3 hours
2 Cups Half-and-Half
2 Cups Heavy Whipping Cream
2 Tablespoons Butter
1 1/4 Teaspoons Butter Flavor Extract
1 Cup Brown Sugar (packed)
1 Teaspoon Vanilla Extract
3/4 Cup Brickle
This recipe yields 1.5 quarts of the ice cream that was one of my all time favorites as a kid (and still is!) This recipe
requires some cooking prior to the freezing process
Make sure the bowl of your ice cream maker has fully chilled and keep it stored in the freezer while mixing and cooking the
ingredients. Freeze the container you will use to store the ice cream in for at least two hours prior to beginning. You will
also need another freezer-safe bowl to temporarily chill the mixture that you will heat on the stove in the next step.
Add the half and half, butter, and brown sugar to a quart saucepan and heat on your stove's low setting. Important: stir
the mixture constantly while heating and make sure to dissolve all the brown sugar. Once the mixture starts to bubble around
the edges, remove from heat and pour into the bowl mentioned above for temporary chilling.
Once the mixture has chilled in the freezer for 30-45 minutes, add the heavy whipping cream, butter flavor extract, and
vanilla extract. Stir until mixture has been thoroughly combined.
Transfer mixture to ice cream maker and chill according to its directions. I go about 12-13 minutes with this recipe using the
ICE-21 shown above. In the final two minutes, add the 3/4 cup of brickle and allow it to mix well into the ice cream before
Once the mixture has reached the desired consistency remove the freezing bowl from your ice cream maker and pour the ingredients
into the container that you have been freezing. You will need a spatula to get as much out as possible and it may require some
work around the edges as the mixture will be well frozen.
Cover the container and freeze 2-3 hours before serving. I generally allow it to freeze overnight to let it setup fully.