Tangy Ice Cream with Cashew Brittle |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/4 cups 2% reduced-fat milk |
1 cup half-and-half |
3/4 cup fat-free sweetened condensed milk |
1/2 cup sour cream |
1/4 teaspoon salt |
cooking spray |
1/4 cup sugar |
1 tablespoon water |
2 teaspoons light-colored corn syrup |
2 tablespoons dry-roasted salted cashews, coarsely chopped |
1 tablespoon butter, softened |
Directions:
1. Combine the first 5 ingredients, stirring well with a whisk. Place the mixture in the freezer can of a table-top ice-cream freezer, and freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; freeze for 1 hour or until firm.
2. Coat a sheet of parchment paper with cooking spray. Combine sugar, 1 tablespoon water, and corn syrup in a small, heavy saucepan; bring to a boil. Cook 7 minutes or until golden, without stirring. Remove from heat. Stir in nuts and butter. Quickly spread the sugar mixture in a thin, even layer over prepared parchment; cool completely. Chop brittle; serve over ice cream.
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