Toasted Almond Brittle Ice Cream

Quick Recipe Version (TL;DR)

• Yield: 8 servings, about 1 1/2 quarts
• Prep Time: 35 minutes
• Cook Time: 30 minutes
• Total Time: 9 hours 30 minutes, including chilling and freezing

Quick Ingredients

• Vanilla custard: 2 cups heavy cream, 1 cup whole milk, 2/3 cup granulated sugar, 1/4 teaspoon fine sea salt, 1 vanilla bean or 2 teaspoons vanilla extract, 5 large egg yolks
• Almonds: 1 1/4 cups raw sliced almonds, toasted and divided
• Almond brittle: 3/4 cup granulated sugar, 1/4 cup light corn syrup, 2 tablespoons water, 1 tablespoon unsalted butter, 1/4 teaspoon baking soda, 1/2 teaspoon vanilla extract, 1/4 teaspoon fine sea salt, 3/4 cup toasted almonds
• To fold in: 1/2 cup reserved toasted almonds and 1 to 1 1/4 cups chopped homemade almond brittle

Do This

• 1. Toast 1 1/4 cups sliced almonds at 350°F for 8 to 10 minutes, then divide into 3/4 cup for brittle and 1/2 cup for the ice cream.
• 2. Make the brittle by boiling sugar, corn syrup, and water to 300°F, then stirring in butter, vanilla, baking soda, salt, and 3/4 cup toasted almonds. Spread thin and cool completely.
• 3. Warm cream, milk, half the sugar, salt, and vanilla bean until steaming, about 165°F to 170°F.
• 4. Whisk egg yolks with remaining sugar, temper with hot dairy, then cook the custard to 170°F to 175°F.
• 5. Strain and chill the custard until very cold, at least 4 hours or overnight.
• 6. Churn for 20 to 25 minutes, then fold in reserved toasted almonds and chopped brittle.
• 7. Freeze in a covered container for at least 4 hours before scooping.

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Why You’ll Love This Recipe

• Classic vanilla custard base: Rich cream, egg yolks, and vanilla create a smooth, scoopable ice cream with a bakery-style flavor.
• Two kinds of almond crunch: Toasted almonds add nutty depth, while homemade almond brittle brings caramel sweetness and crisp texture.
• Special but approachable: The steps are simple and clear, and a thermometer makes the custard and brittle easy to manage.
• Make-ahead friendly: The custard and brittle can both be prepared in advance, which makes final churning low-stress.

Grocery List

• Produce: None required
• Dairy: Heavy cream, whole milk, unsalted butter, large eggs
• Pantry: Raw sliced almonds, granulated sugar, light corn syrup, pure vanilla extract or 1 vanilla bean, fine sea salt, baking soda

Full Ingredients

For the Vanilla Custard Ice Cream Base

• 2 cups heavy cream
• 1 cup whole milk
• 2/3 cup granulated sugar, divided
• 1/4 teaspoon fine sea salt
• 1 vanilla bean, split lengthwise and seeds scraped, or 2 teaspoons pure vanilla extract
• 5 large egg yolks

For the Toasted Almonds

• 1 1/4 cups raw sliced almonds, divided after toasting

For the Homemade Almond Brittle

• 3/4 cup granulated sugar
• 1/4 cup light corn syrup
• 2 tablespoons water
• 1 tablespoon unsalted butter, cut into 2 pieces
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 3/4 cup toasted sliced almonds, from the toasted almonds above

For Folding Into the Ice Cream

• 1/2 cup toasted sliced almonds, from the toasted almonds above
• 1 to 1 1/4 cups chopped homemade almond brittle, plus a little extra for serving if desired

Step-by-Step Instructions

Step 1: Toast the almonds

Preheat the oven to 350°F. Spread 1 1/4 cups raw sliced almonds in an even layer on a rimmed baking sheet. Toast for 8 to 10 minutes, stirring once halfway through, until the almonds smell nutty and are lightly golden around the edges. Watch closely during the final 2 minutes because sliced almonds can darken quickly.

Let the almonds cool completely. Measure out 3/4 cup toasted almonds for the brittle and 1/2 cup toasted almonds to fold into the ice cream later.

Step 2: Prepare the brittle station

Line a rimmed baking sheet with parchment paper or a silicone baking mat and set it near the stove. Have the butter, vanilla extract, baking soda, salt, and 3/4 cup toasted almonds measured and ready before you begin cooking the sugar. Brittle moves quickly once it reaches the right temperature, so having everything prepared makes the process much easier.

Step 3: Make the almond brittle

In a medium heavy-bottomed saucepan, combine 3/4 cup granulated sugar, 1/4 cup light corn syrup, and 2 tablespoons water. Stir gently just until the sugar is evenly moistened. Set the pan over medium-high heat and bring the mixture to a boil. Once it is boiling, do not stir. Let it cook for 6 to 9 minutes, swirling the pan gently only if the color is uneven, until the syrup reaches 300°F on a candy thermometer and turns a clear golden amber.

Immediately remove the pan from the heat. Carefully stir in 1 tablespoon butter, 1/2 teaspoon vanilla extract, 1/4 teaspoon baking soda, and 1/4 teaspoon fine sea salt. The mixture will bubble up, so use a long-handled heatproof spatula. Quickly stir in the 3/4 cup toasted almonds, then scrape the brittle onto the prepared baking sheet. Spread it into a thin, even layer. Let cool at room temperature for 30 minutes, or until completely hard, then break or chop into small bite-size pieces.

Step 4: Warm the cream, milk, and vanilla

In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, 1/3 cup of the granulated sugar, and 1/4 teaspoon fine sea salt. If using a vanilla bean, add the scraped seeds and the pod. Warm over medium heat, stirring occasionally, until the mixture is steaming and registers 165°F to 170°F. Do not let it boil. If using vanilla extract instead of a vanilla bean, wait to add it after the custard is cooked.

Step 5: Temper the egg yolks and cook the custard

In a medium heatproof bowl, whisk 5 large egg yolks with the remaining 1/3 cup granulated sugar for about 1 minute, until slightly thickened and lighter in color. While whisking constantly, slowly pour about 1 cup of the hot cream mixture into the yolks. This gradual step gently warms the eggs so they do not scramble.

Pour the tempered yolk mixture back into the saucepan with the remaining hot cream. Cook over medium-low heat, stirring constantly with a heatproof spatula and scraping the bottom and corners of the pan, until the custard reaches 170°F to 175°F and lightly coats the back of the spatula, about 6 to 8 minutes. Do not let the custard boil.

Step 6: Strain and chill the custard

Remove the vanilla bean pod, if used. Strain the custard through a fine-mesh sieve into a clean bowl to catch any tiny bits of cooked egg and ensure a silky texture. If using vanilla extract, stir in 2 teaspoons now.

For faster cooling, place the bowl of custard into a larger bowl filled with ice water and stir for about 10 minutes, until the custard is no longer warm. Cover and refrigerate until very cold, at least 4 hours or up to 24 hours. For the best churn, the custard should be 40°F or colder before it goes into the ice cream maker.

Step 7: Churn the ice cream

Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions, usually 20 to 25 minutes, until it reaches the texture of thick soft serve. During the final 1 to 2 minutes of churning, add the reserved 1/2 cup toasted almonds. If your machine is small or the ice cream is already very thick, stop the machine and fold in the almonds by hand instead.

Step 8: Fold in the almond brittle and freeze

Spoon one-third of the churned ice cream into a freezer-safe container. Sprinkle with a generous handful of chopped almond brittle, then repeat with the remaining ice cream and brittle, using 1 to 1 1/4 cups brittle total. Gently swirl once or twice with a spatula to distribute the pieces without overmixing. Press a piece of parchment paper directly onto the surface, cover tightly, and freeze at 0°F for at least 4 hours, or until firm enough to scoop.

Step 9: Serve with extra crunch

Let the ice cream sit at room temperature for 5 to 10 minutes before scooping. Serve in chilled bowls or cones and finish with a few extra pieces of almond brittle on top for the best crisp caramel texture.

Pro Tips

• Use a thermometer for accuracy: Cook the brittle to exactly 300°F for a crisp snap, and cook the custard to 170°F to 175°F for a thick, safe, silky base.
• Add brittle late: Brittle stays crunchiest when folded in after churning rather than steeped in the custard base.
• Chill the custard thoroughly: A very cold base churns faster, traps smaller ice crystals, and creates a creamier texture.
• Keep brittle dry: Humidity softens caramel. Store extra brittle in an airtight container at room temperature, not in the refrigerator.
• Do not rush the custard: Medium-low heat and constant stirring help prevent curdling and give the ice cream a smooth, classic custard finish.

Variations

• Salted Almond Brittle Ice Cream: Sprinkle 1/2 teaspoon flaky sea salt over the brittle immediately after spreading it on the baking sheet.
• Chocolate Almond Brittle Ice Cream: Fold in 2 ounces finely chopped dark chocolate along with the almond brittle for a chocolate-covered almond flavor.
• Amaretto Vanilla Almond Ice Cream: Stir 1 tablespoon amaretto into the chilled custard just before churning for a gentle almond liqueur note. Do not add more, or the ice cream may freeze too softly.

Storage & Make-Ahead

The custard base can be made up to 24 hours ahead and kept covered in the refrigerator. The almond brittle can be made up to 1 week ahead and stored in an airtight container at room temperature with parchment between layers. Once churned, store the ice cream in a tightly covered freezer-safe container with parchment pressed against the surface to reduce ice crystals. It is best within 2 weeks, though it can be kept for up to 1 month. The brittle pieces will gradually soften slightly in the freezer, so for the crunchiest serving, add a little freshly chopped brittle on top right before serving.

Nutrition (per serving)

Calories: 515 kcal | Carbs: 50g | Protein: 7g | Fat: 35g | Saturated Fat: 17g | Fiber: 2g | Sugar: 42g | Sodium: 215mg | Cholesterol: 190mg