Peanut Butter Brittle Ice Cream Recipes

GOLDEN BUTTERY PEANUT BRITTLE

Steps:

• Butter 2 (15x10x1-inch) baking sheets; set aside.
• Combine sugar, corn syrup and water in 3-quart heavy saucepan. Cook over medium heat, stirring occasionally, 8-12 minutes or until sugar is dissolved and mixture comes to a full boil.
• Add butter; continue cooking, stirring occasionally, 15-25 minutes or until candy thermometer reaches 280°F or small amount of mixture dropped into ice water forms hard but pliable strand.
• Stir in peanuts; continue cooking, stirring constantly, 10-12 minutes or until candy thermometer reaches 305°F or small amount of mixture dropped into ice water forms hard brittle strand. Remove from heat; stir in baking soda.
• Pour mixture immediately onto prepared baking sheets; spread evenly to about 1/4-inch thickness. Cool completely.
• Break into pieces. Store in container with tight-fitting lid.

BROWN BUTTER AND PEANUT BRITTLE ICE CREAM

Steps:

• Melt butter in small skillet over medium-low heat. Cook until butter turns dark amber, stirring occasionally, about 6 minutes (do not burn). Pour through fine strainer into small bowl. Bring cream and milk to simmer in large saucepan. Whisk egg yolks, both sugars, and salt in large bowl until thick and well blended. Add brown butter; whisk to blend. Gradually whisk hot cream mixture into yolk mixture; return to same saucepan. Stir mixture over medium-low heat until instant-read thermometer registers 178°F, about 5 minutes. Strain custard into large bowl. Set bowl over larger bowl of ice water. Stir until custard is cold. Stir in vanilla.
• Process custard in ice cream maker according to manufacturer's instructions. Add peanut brittle during last 1 minute. Transfer ice cream to container; freeze. DO AHEAD: Can be prepared 2 days ahead. Keep frozen.

PEANUT BUTTER PEANUT BRITTLE

Steps:

• Preparations: Butter a cookie sheet;place in warm oven to keep warm-to hot. Combine the baking soda and vanilla in a small cup and set aside.(this keeps the soda from brown flaking in your syrup).
• Combine sugar,water and corn syrup in heavy saucepan.
• Bring mixture to full boil over high heat, stirring until mixture appears clear.
• Cook to hard crack stage- 290 degrees.(No thermometer? Fill a cup with cold water and drip a drop of the syrup into water. Feel the drop at the bottom of the cup -- if it's hard and brittle, it's ready!
• Meanwhile, put the measured peanut butter and peanuts in a medium size bowl and microwave on defrost or half power to warm .
• When the syrup hits 290 remove from heat and add vanilla,soda and the warmed peanut butter mixture. Combine and stir quickly.
• Working quickly, pour onto a very warm - hot buttered cookie sheet; spread with large spoons or forks.
• Cool; break into pieces.

PEANUT BRITTLE 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!

PEANUT BUTTER BRITTLE ICE CREAM

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.

EASY SOFT PEANUT BRITTLE RECIPE

Steps:

• First, place parchment paper on a large rimmed baking sheet and set it aside.
• To a large saucepan combine sugar, corn syrup, and water. Clip a candy thermometer to the side of the pot. Bring the syrup mixture to a boil over medium heat, stirring often until sugar is dissolved. Boil until it reaches 235 degrees F when the candy starts to enter the soft ball stage.
• Add the butter and peanuts to the pan. Continue to cook, constantly stirring, until a candy thermometer reaches 300 degrees F, the hard crack stage.
• When the candy thermometer reaches 300 degrees, remove the pot from heat. Quickly add in the vanilla extract and baking soda and stir to combine. The baking soda will cause it to start to foam. Pour candy mixture, while still foaming, onto the baking sheet. For an optional treat, sprinkle sea salt on top.
• The last step is to let the cookie sheet cool, then break the peanut brittle into bite-size portions. When the candy cools, enjoy!