For easy cleanup, add about one inch of water to the pan and bring to simmer for about 5 minutes. The caramel will loosen and clean off easily
To serve, spoon the Honey Almond Brickle over the Honey ice cream, or warm it for a hot sundae treat.
Alternatively, fold the Honey Almond Brickle sauce into the ice cream as you are packing it for the freezer. Be sure the sauce has cooled to room temperature or chill it briefly. Work quickly, drizzling the sauce over the ice cream as you pack it. Do not over-mix. Place in the freezer for several hours or overnight.
Do not fold the brickle sauce into the ice cream while in the machine. The sauce will clump up and the butter may separate.
1 1/2 cups milk
1 1/2 cups cream
1/4 cup granulated sugar
1/4 cup honey
4 egg yolks
1 teaspoon vanilla extract
Almond Brickle Sauce
2 tablespoons butter
1/4 cup honey
2/3 cup slivered almonds
Scant 1/4 teaspoon salt
6 tablespoons cream
Ice Cream: In a heavy saucepan, scald the milk, honey and sugar. Stir while it is warming to dissolve the honey. Heat until tiny bubbles appear around the edges. Do not bring to a boil.
Place the yolks in a bowl and whisk for 2 minutes until they are lightened in color.
Whisk in the cream.
Remove the scalded milk and honey mixture from the stove.
Whisking constantly, add the hot milk to the yolks, a little bit at a time to warm the yolks.
Return the custard mixture to the saucepan and place over a medium low heat. Stir constantly for about 8-10 minutes, or until the custard coats the back of a spoon.
Strain into a clean bowl, add the vanilla extract, stir and place plastic directly on the surface.
Refrigerate for 3 to 4 hours or overnight.
Freeze according the ice cream machine manufacturer’s instructions.
Place an airtight container in the freezer while the ice cream is freezing.
Pack the ice cream into the cold airtight container and place in the freezer for several
hours for best results (note options for using Almond Brickle sauce, directions below).
Almond Brickle Sauce: Melt the butter and honey in a heavy-bottom saucepan over a medium high heat.
Add the almonds and stir constantly for about 5 to 6 minutes. The mixture will darken to a rich, golden brown caramel. Do not overcook or leave unattended, as the mixture will burn easily.
Remove the mixture from the flame and, still stirring, add the salt and stir the cream in slowly. The mixture will sputter and steam. Use a long-handled spoon and keep face and hands away to scalding.