Peanut Butter Brittle Ice Cream
Serves: 4
Marley Adams
1 January 1970
Based on User reviews:
52
Spice
52
Sweetness
48
Sourness
43
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
Directions:
1
Make peanut brittle: Lightly oil a 12-inch sheet of heavy-duty foil
2
In a dry small heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted
3
Cook caramel without stirring, swirling pan, until golden
4
Add peanuts and a pinch salt, stirring until mixture is combined well (caramel will not completely coat nuts)
5
Immediately transfer mixture to foil and cool completely, about 20 minutes
6
Peel off foil and break brittle into pieces
7
In a food processor pulse brittle until coarsely ground
8
Brittle may be made 3 days ahead and kept in an airtight container at room temperature
9
In a deep heavy saucepan heat milk, peanut butter, and sugar over moderate heat, stirring constantly, just until smooth (do not let simmer), about 4 minutes
10
Stir in vanilla and cool to room temperature (do not chill)
11
Freeze mixture in an ice-cream maker and transfer to an airtight container
12
Stir in 1 1/2 cups brittle and put in freezer to harden
13
Ice cream may be made 1 week ahead
14
Lightly oil a 12-inch sheet of heavy-duty foil
15
In a dry small heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted
16
Cook caramel without stirring, swirling pan, until golden
17
Add peanuts and a pinch salt, stirring until mixture is combined well (caramel will not completely coat nuts)
18
Immediately transfer mixture to foil and cool completely, about 20 minutes
19
Peel off foil and break brittle into pieces
20
In a food processor pulse brittle until coarsely ground
21
Brittle may be made 3 days ahead and kept in an airtight container at room temperature
22
In a deep heavy saucepan heat milk, peanut butter, and sugar over moderate heat, stirring constantly, just until smooth (do not let simmer), about 4 minutes
23
Stir in vanilla and cool to room temperature (do not chill)
24
Freeze mixture in an ice-cream maker and transfer to an airtight container
25
Stir in 1 1/2 cups brittle and put in freezer to harden
26
Ice cream may be made 1 week ahead
27
Serve ice cream with dark chocolate sauce and sprinkle with remaining peanut brittle
28
Serve ice cream with dark chocolate sauce and sprinkle with remaining peanut brittle