Best Buttercrunch Ice Cream Recipes

Butter Brickle Ice Cream image

Provided by Creative Culinary

Time 4h50m

Number Of Ingredients 14

1 Tbsp salted butter
1/4 cup packed light brown sugar
2 tablespoons heavy cream
1/4 teaspoon vanilla extract
Pinch of salt
2 cups half and half
3 Tbsp butter
1 cup light brown sugar
4 Tbsp toffee sauce
2 cups heavy cream
1 tsp vanilla extract
1 cup Heath toffee bits
Dash of salt
Additional bits for garnish if desired

Steps:

To Make the Butter Toffee Sauce
Put the butter, brown sugar, cream and salt in a medium saucepan and stir until the butter melts.
Simmer over medium low heat without stirring for three minutes.
Remove from heat and stir in the vanilla extract.
Allow to cool while you make the ice cream base.
To Make the Ice Cream
Warm the butter, brown sugar and half and half over medium until the butter and sugar have melted. Add the sauce and vanilla, still until thoroughly mixed and chill for a minimum of 4 hours; preferably overnight.
Add the heavy cream and process the mixture in an ice cream machine.
Add the toffee bits at the end of processing just to mix them in.
Ripen in a container for a minimum of four hours before serving.

Nutrition Facts : ServingSize 1 cup

Old-Fashioned Butter Crunch image

Provided by Food Network

Time 1h

Number Of Ingredients 8

16 tablespoons (2 sticks) unsalted butter
1 1/2 cups sugar
3 tablespoons light corn syrup
3 tablespoons water
1 cup toasted almonds, chopped, about 4 ounces
12 ounces semisweet chocolate, tempered
1 cup toasted almonds, chopped, about 4 ounces
One 12 x 18-inch pan, buttered and lined with buttered foil, plus 2 large cutting--boards, jelly-roll pans, or cardboard pieces, covered with parchment.

Steps:

To make the butter crunch mixture, melt the butter in a saucepan. Remove from heat and stir in sugar, corn syrup, and water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan. Before the butter crunch hardens, but when it is firm enough to handle, turn it out onto a large parchment-covered cutting board and peel away the foil. Allow the butter crunch to cool completely. To finish the butter crunch, wipe the top surface of the candy with a damp paper towel to remove excess butter and allow to dry a few minutes. Have another cutting board or the back of a jelly-roll pan ready to turn the candy over onto. Use a small offset metal icing spatula to spread half the tempered chocolate quickly over the butter crunch. Scatter half the chopped almonds over the chocolate. Cover this finished surface with a piece of parchment paper or foil and place another cutting board or the back of a large jelly-roll pan. Remove top board and paper and quickly spread with remaining tempered chocolate and scatter on remaining almonds (it isn't necessary to wipe the second side because it wasn't against a buttered surface). Refrigerate for 20 minutes to set chocolate. Break the butter crunch into 2-inch pieces. Store candy in a tin or plastic container with a tight-fitting cover and keep at a cool room temperature for up to a week.