Ingredients
- Ice Cream:
- 4 Eggs
- 1 cup Sugar
- 1/2 cup Oil
- 1 cup Water or Orange Juice
- Brittle:
- 1/2 cup Sugar
- 3 1/2 oz Pecans, chopped
Preparation
Step 1
Ice Cream:
Add ice cream ingredients to a medium pot. Using and immersion blender, blend until smooth. Place over low heat and stir constantly until the mixture is very hot, but not boiling. Be sure to stir to prevent curdling eggs. Remove from heat and cool. Blend again. Freeze for 6 hours.
Brittle:
Line a baking sheet with parchment paper. Pour sugar into a very clean pot. Cook over medium-low heat, stirring constantly until all lumps dissolve. Raise heat to medium; cook until sugar melts and turns light brown. If crystals form on the edge of the pan, use a pastry brush moistened with warm water to brush them down.
As soon as sugar has melted and is light brown, remove from heat and add chopped pecans. Pour mixture in a thin layer onto baking sheet. Mixture will harden as it cools, about 10 minutes.
Break into pieces. Pulse in food processor for a few seconds, reserving larger pieces for garnish.
Remove ice cream from freezer and blend again. Add crushed candy and mix to combine.