Peanut Brittle Ice Cream Recipes

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PEANUT BRITTLE ICE CREAM



Peanut Brittle Ice Cream image

I will say that I have not tried this. This was a favorite customers recipe from years ago--she swears by it and made it every couple of weeks (and helped my sales!).

Provided by sams1

Categories     Frozen Desserts

Time 40m

Yield 8 serving(s)

Number Of Ingredients 2

300 g peanut brittle
2000 ml vanilla ice cream

Steps:

  • Let ice cream soften so it can be stirred.
  • Break up peanut brittle with a rolling pin.
  • Mix peanut brittle into ice cream and refreeze.
  • Serve and enjoy!

Nutrition Facts : Calories 301.5, Fat 16.5, SaturatedFat 10.2, Cholesterol 66, Sodium 120, Carbohydrate 35.4, Fiber 1.1, Sugar 31.8, Protein 5.2

PEANUT BUTTER BRITTLE ICE CREAM



Peanut Butter Brittle Ice Cream image

Categories     Chocolate     Dessert     Frozen Dessert     Peanut     Fall     Gourmet

Yield Makes about 1 quart

Number Of Ingredients 8

For peanut brittle:
3/4 cup sugar
1 1/2 cups roasted unsalted peanuts (about 1/2 pound)
2 1/3 cups whole milk
2 cups (18 ounces) smooth peanut butter (not natural-style)
2/3 cup sugar
1 tablespoon vanilla
Accompaniment: dark chocolate sauce

Steps:

  • Make peanut brittle:
  • Lightly oil a 12-inch sheet of heavy-duty foil. In a dry small heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted. Cook caramel without stirring, swirling pan, until golden. Add peanuts and a pinch salt, stirring until mixture is combined well (caramel will not completely coat nuts). Immediately transfer mixture to foil and cool completely, about 20 minutes. Peel off foil and break brittle into pieces. In a food processor pulse brittle until coarsely ground. Brittle may be made 3 days ahead and kept in an airtight container at room temperature.
  • 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. Stir in vanilla and cool to room temperature (do not chill). Freeze mixture in an ice-cream maker and transfer to an airtight container. Stir in 1 1/2 cups brittle and put in freezer to harden. Ice cream may be made 1 week ahead.
  • Serve ice cream with dark chocolate sauce and sprinkle with remaining peanut brittle.

PEANUT BRITTLE ICE CREAM SUNDAES WITH CHOCOLATE SAUCE



Peanut Brittle Ice Cream Sundaes with Chocolate Sauce image

Categories     Ice Cream Machine     Chocolate     Dairy     Egg     Dessert     Freeze/Chill     Frozen Dessert     Peanut     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 20

Peanut Brittle
3/4 cup sugar
2/3 cup light corn syrup
2 tablespoons water
1/2 teaspoon baking soda
1 1/2 cups salted cocktail peanuts
Ice Cream
1 cup milk (do not use low-fat or nonfat)
1 cup sugar
1 vanilla bean, split lengthwise
4 large egg yolks
3 cups chilled whipping cream
Chocolate Sauce
Whipped cream
Chocolate Sauce
Makes about 1 1/2 cups
2/3 cup water
2 tablespoons light corn syrup
8 ounces semisweet chocolate, chopped
2 ounces bittersweet (not unsweetened) chocolate, chopped

Steps:

  • For Peanut Brittle:
  • Lightly butter large baking sheet. Combine sugar, corn syrup and water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Attach clip-on candy thermometer to side of pan. Increase heat to medium. Using wooden spoon, stir constantly but slowly until temperature reaches 300°F, occasionally brushing down sides of pan with wet pastry brush, about 20 minutes. Remove from heat; immediately add baking soda and stir until very foamy. Immediately stir in peanuts. Working quickly, pour out onto baking sheet. Cool completely. Coarsely chop peanut brittle. (Can be made 3 days ahead. Store in airtight container.)
  • For Ice Cream:
  • Combine milk and sugar in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat. Whisk yolks in medium bowl to blend. Gradually whisk in hot milk mixture. Return mixture to saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 2 minutes (do not boil). Strain into bowl. Whisk in cream. Chill.
  • Process custard in ice cream maker according to manufacturer's instructions. Transfer to large container. Mix in 2 cups chopped peanut brittle. Cover and freeze. Reserve remaining brittle for garnish. (Can be made 3 days ahead. Keep frozen.)
  • For Chocolate Sauce:
  • Bring water and corn syrup to simmer in heavy medium saucepan. Reduce heat to low. Add both chocolates and stir until smooth. (Can be made 1 day ahead. Cover; chill. Rewarm over low heat.) Serve warm.
  • Top ice cream with Chocolate Sauce, whipped cream and peanut brittle.

MALTED VANILLA ICE CREAM WITH PEANUT BRITTLE AND MILK CHOCOLATE PIECES



Malted Vanilla Ice Cream with Peanut Brittle and Milk Chocolate Pieces image

Provided by Kris Hoogerhyde

Categories     Milk/Cream     Ice Cream Machine     Chocolate     Dairy     Dessert     Freeze/Chill     Kid-Friendly     Frozen Dessert     Peanut     Vanilla     Summer     Kidney Friendly     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 1 quart

Number Of Ingredients 11

5 large egg yolks
1/2 cup malted milk powder (such as Carnation)
1 3/4 cup heavy cream
3/4 cup 1% or 2% milk
1/2 cup sugar
1/4 teaspoon kosher salt
2 ounces milk chocolate, finely chopped or grated (1/3 cup)
1 teaspoon vanilla extract
1/2 cup chopped Peanut Brittle , in 1/8-inch pieces
Special Equipment:
Ice cream machine

Steps:

  • Make the base
  • 1. In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in the malted milk powder. Set aside.
  • 2. In a heavy nonreactive saucepan, stir together the cream, milk, sugar, and salt and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
  • 3. Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.
  • 4. Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.
  • 5. Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.
  • Freeze the ice cream
  • 6. Add the vanilla to the chilled base and stir until blended.
  • 7. Freeze in your ice cream machine according to the manufacturer's instructions and put the container you'll use to store the ice cream into the freezer. Add the milk chocolate and the peanut brittle in the last minute or so of churning, or fold them in by hand after the ice cream comes out of the machine. Enjoy right away or, for a firmer ice cream, transfer to a container and freeze for at least 4 hours.

PEANUT BRITTLE



Peanut Brittle image

Provided by Kris Hoogerhyde

Categories     Candy     Dessert     Peanut     Edible Gift     Candy Thermometer     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 cups of 1- to 2-inch pieces

Number Of Ingredients 10

Nonstick cooking spray (optional)
1 cup sugar
1/2 cup water
1/2 cup tapioca syrup or corn syrup
1/4 teaspoon kosher salt
1 1/2 cups raw shelled peanuts, papery skins removed if necessary
1/8 teaspoon baking soda
1 1/2 teaspoons unsalted butter
Special Equipment:
A candy thermometer

Steps:

  • 1. Line a large rimmed baking sheet with parchment paper or a nonstick mat, or spray with nonstick spray. Set aside.
  • 2. Combine the sugar, water, tapioca syrup, and salt in a small, heavy nonreactive saucepan and attach a candy thermometer. Put the pan over medium heat and cook without stirring until the mixture reaches 280°F, also known as the "soft crack" stage, 20 to 25 minutes.
  • TIP : Don't walk away from the pan, especially once it reaches around 250°F, when the mixture becomes more likely to burn.
  • 3. Remove the thermometer. Stir in the peanuts and continue to stir frequently as the peanuts toast and the syrup browns. When the peanuts are toasted and a golden color and the syrup is a mahogany brown (about 5 minutes longer), remove from the heat. Carefully stir in the baking soda and, once the mixture is blended, stir in the butter.
  • 4. Pour onto the prepared baking sheet and use a heatproof spatula to spread the peanuts in a single even layer about 1/4 inch thick. (Work quickly before the brittle hardens, but be careful-it's extremely hot!)
  • 5. Let cool to room temperature, about 1 hour. If the top of the brittle looks or feels a little greasy, just blot it with a paper towel. Once cool, break into chunks or chop into 1/8- to 1/4-inch pieces and store in an airtight container.

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