Tangy Ice Cream With Cashew Brittle

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1 1/4 cups 2% reduced-fat milk

1 cup half-and-half

3/4 cup fat-free sweetened condensed milk

1/2 cup sour cream

1/4 teaspoon salt

Cooking spray

1/4 cup sugar

1 tablespoon water

2 teaspoons light-colored corn syrup

2 tablespoons dry-roasted salted cashews, coarsely chopped

1 tablespoon butter, softened

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