I used this basic recipe, from my Passionfruit and vanilla ice cream, but left out the vanilla and passionfruit of course! This custard was made with no sugar, as all the sugar was in the brittle mixture. The brittle recipe came from this lovely book.
For the ice cream:
300ml full cream milk
1 egg, well beaten
225 ml full fat cream
For the brittle: (remember, ours didn't set, so although you can make brittle with this recipe, we didn't cook the sugar long enough so it was still gooey..but delicious!
175 gm rapadura sugar
110 gm roasted almonds
Make the ice cream custard by combining the milk and egg in a saucepan over medium heat til thickend. Remove from heat and let it cool. Meanwhile, make your roasted almonds and caramel. Roast the almonds in the oven for about 15 min or until browned at 180C. Melt your sugar in a saucepan on low heat until dissolved then bring to the boil for about 5 minutes. If you want to make brittle, boil until the mixture turns a chestnut colour. As we used a brown sugar, it was hard to see when this was, so perhaps use white sugar if you want to make brittle. Pour over your roasted almonds on a lined baking tray and let cool.
Add the cooled, unset caramel/almond mixture and the cream to the cooled custard mixture and mix well.
Pour into a ice cream maker and churn for 30 minutes then place in a container to freeze till you want to serve it.