Hazelnut Brittle & Brown Butter Ice Cream

1. Line a rimmed baking sheet with parchment paper and set aside. To make the brittle, combine the sugar, corn syrup, salt and water in a medium saucepan. Bring to a slight boil and continue to stir until the sugar has dissolved. Once the sugar dissolves, add the chopped hazelnuts. Place a candy thermometer inside the pot and continuously stir until the temperature reaches 300 F. Once the candy has reached the temperature, immediately remove pan from heat and add the butter and baking soda and stir until dissolved. Immediately pour the candy onto the prepared baking sheet and spread it using a rubber spatula. You must act quickly before the candy sets and be careful not to burn yourself like I did. Allow the candy to cool and set before you break it.

2. To make the ice cream, in a large plastic container pour in the condensed milk and add the brown sugar. Stir until the sugar dissolves. Set aside.

3. Put the butter into a saucepan and melt on medium heat until it turns brown. Then remove from heat. With a fine strainer, strain the butter into a bowl and allow the bowl of butter to cool completely. If you have a stand mixer, pour the heavy cream into a mixing bowl and whip until the cream forms into stiff peaks. If you have a handheld, whip until stiff peaks form.

4. Once the cream has formed stiff peaks, fold it into the condensed milk mixture then add the cup of crushed brittle that you made earlier and continue to fold. You don’t want to stir aggressively because you don’t want to lose the air in the cream. Seal the container and put it into the freezer. Freeze overnight or until completely frozen. Serve.