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What-a-Nut Brittle Ice Cream

 What-a-Nut Brittle Ice Cream
Just when you think you've tried kind of ice cream there is, think again! My innovative creation was inspired by my love of nuts and brittle. The crunch of the brittle combined with the creamy goodness of home-made ice cream is the perfect balance of sweet-and-salty decadence. —Hannah Wolters, Culleoka, Tennessee
10 ServingsPrep: 30 min. + freezing


  • 1 cup whole milk
  • 2/3 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 2/3 cup creamy peanut butter
  • 2 cups heavy whipping cream
  • 1/2 cup vanilla yogurt
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup chopped mixed nuts
  • 1/2 cup crushed peanut brittle


  • In a large heavy saucepan, heat the milk, brown sugar and salt until
  • bubbles form around sides of pan. Whisk a small amount of hot
  • mixture into the egg. Return all to the pan, whisking constantly.
  • Cook and stir over low heat until mixture is thickened and coats the
  • back of a spoon. Remove from the heat; whisk in peanut butter.
  • Quickly transfer to a bowl; place in ice water and stir for 2
  • minutes. Stir in the cream, yogurt and vanilla. Press waxed paper
  • onto surface of custard. Refrigerate for several hours or overnight.
  • Fill cylinder of ice cream freezer two-thirds full; freeze according
  • to the manufacturer’s directions, adding nuts and brittle during
  • churning.
  • When ice cream is frozen, transfer to a freezer container; freeze for

2 of 2

What-a-Nut Brittle Ice Cream (continued)

Directions (continued)

  • 2-4 hours before serving. Yield: 1-1/4 quarts.
Nutritional Facts: 1/2 cup equals 415 calories, 32 g fat (14 g saturated fat), 89 mg cholesterol, 329 mg sodium, 27 g carbohydrate, 2 g fiber, 9 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.