Buttermilk Sherbet With Spicy Peanut Brittle
Serves: 5
Hosea Feil
1 January 1970
Based on User reviews:
61
Spice
53
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Water2 cups
Sugar2 cups
Buttermilk1 tsp
Vanilla Extract1 tsp
Cream Of Tartar1 cup
Light Corn Syrup1 tsp
Cinnamon1 tsp
Ground Cumin2 tbsps
Unsalted Butter1 tsp
Baking SodaDirections:
1
Make the sherbet: Combine the sugar and water in a saucepan and bring to a boil
2
Let cool slightly, then whisk in the buttermilk and vanilla
3
Refrigerate until cold, then freeze in an ice cream machine
4
Using vegetable oil, generously oil a sheet pan (preferably one with sides), at least 11 by 17 inches
5
In a heavy saucepan, big enough to accommodate the additional ingredients, combine the water, sugar, cream of tartar, and corn syrup and bring to a boil over medium heat
6
Using a candy thermometer, boil the mixture until it reaches 350 degrees F
7
Remove from the heat and, working quickly, whisk in the spices
8
Stir in the butter, peanuts, and baking soda
9
Pour the mixture onto the oiled pan and spread it out a bit with a wooden spoon, to about 1/4 to 1/2-inch thickness
10
Don't spread it too thinly
11
Let harden, uncovered, in a cool place, 30 to 45 minutes
12
(To wash the saucepan, soak it overnight)
13
Using your hands, break the brittle into pieces
14
Store in an airtight container
15
Serve with scoops of sherbet