BUTTER BRICKLE ICE CREAM RECIPE - FOOD.COM
Make and share this Butter Brickle Ice Cream recipe from Food.com.
Total Time 2 hours 15 minutes
Prep Time 15 minutes
Cook Time 2 hours
Yield 1 1/2 quarts, 10 serving(s)
Number Of Ingredients 7
Steps:
- In a medium sacepan, combine half & half, brown sugar, and butter.
- Stir constantly over low heat.
- When mixture becomes bubbly around the edges of the pan, remove from heat.
- Chill this mixture along with the bowl of your ice cream freezer.
- Before freezing, add whipping cream and both extracts, mix well.
- Freeze according to your ice cream maker directions.
- Add toffee bits after freezing process.
Nutrition Facts : Calories 334.1, FatContent 25.5, SaturatedFatContent 15.9, CholesterolContent 89.2, SodiumContent 64.5, CarbohydrateContent 25.1, FiberContent 0, SugarContent 21.6, ProteinContent 2.5
BUTTER BRICKLE ICE CREAM PIE RECIPE: HOW TO MAKE IT
This butter brickle ice cream pie is my husband’s absolute favorite summertime dessert. I often serve it to company in warm-weather months. Everyone loves the rich butter-pecan flavor. —Brenda Jackson, Garden City, Kansas
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Spread half of the ice cream into crust. Sprinkle with toffee bits. Spoon remaining ice cream over top. Cover and freeze until firm., In a large saucepan, combine the sugar, 3 tablespoons milk, corn syrup, butter and salt. Bring to a boil over medium heat. Combine cornstarch and remaining milk until smooth; gradually add to sugar mixture., Return to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Cool to room temperature, stirring several times. Stir in toffee bits. Refrigerate until serving., Just before serving, transfer sauce to a small microwave-safe bowl. Microwave, uncovered, on high for 30-60 seconds or until heated through, stirring once. Serve with pie.
Nutrition Facts : Calories 733 calories, FatContent 37g fat (19g saturated fat), CholesterolContent 89mg cholesterol, SodiumContent 507mg sodium, CarbohydrateContent 99g carbohydrate (81g sugars, FiberContent 0 fiber), ProteinContent 7g protein.
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BUTTER BRICKLE ICE CREAM PIE RECIPE: HOW TO MAKE IT
This butter brickle ice cream pie is my husband’s absolute favorite summertime dessert. I often serve it to company in warm-weather months. Everyone loves the rich butter-pecan flavor. —Brenda Jackson, Garden City, Kansas
From tasteofhome.com
Reviews 5
Total Time 20 minutes
Category Desserts
Calories 733 calories per serving
From tasteofhome.com
Reviews 5
Total Time 20 minutes
Category Desserts
Calories 733 calories per serving
- Spread half of the ice cream into crust. Sprinkle with toffee bits. Spoon remaining ice cream over top. Cover and freeze until firm., In a large saucepan, combine the sugar, 3 tablespoons milk, corn syrup, butter and salt. Bring to a boil over medium heat. Combine cornstarch and remaining milk until smooth; gradually add to sugar mixture., Return to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Cool to room temperature, stirring several times. Stir in toffee bits. Refrigerate until serving., Just before serving, transfer sauce to a small microwave-safe bowl. Microwave, uncovered, on high for 30-60 seconds or until heated through, stirring once. Serve with pie.
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Reviews 5
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Calories 610 per serving
From bettycrocker.com
Reviews 5
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Calories 610 per serving
- Beat whipping cream and brown sugar in chilled large bowl with electric mixer on high speed until soft peaks form. Spread about 1/2 cup whipped cream mixture over 1 cake layer to within about 1/4 inch of edge; sprinkle with 1/2 cup of the brickle chips. Top with second layer. Frost side and top of cake with remaining whipped cream mixture. Press remaining 1 cup brickle chips into side of cake. Store covered in refrigerator.
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Total Time 7 minutes
Calories 5749.7 per serving
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