- Heat cream, half & half, sugar, and sorghum in sauce pan until steaming. Gradually temper in yolks and then add sea salt.
- Thicken mixture over double boiler until it coats back of a spoon. Chill in refrigerator until it reaches 40 degrees. Freeze in ice cream maker according to manufacturer’s directions. Serve with Pepita-Sesame Seed Brittle.
Pepita-Sesame Seed Brittle
- Cook sugar, corn syrup, and water in pan until temperature reaches 325 degrees.
- Stir in all remaining ingredients, except sesame seeds. With spatula, spread thinly over a buttered sheet pan. Sprinkle sesame seeds over brittle, working them in by pressing and stretching brittle.
- Set aside to harden.