Brown Butter And Peanut Brittle Ice Cream Recipes

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 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.

BROWN BUTTER ALMOND BRITTLE ICE CREAM RECIPE - (3.9/5)

Steps:

• Almond Brittle - 1 cup sugar 1/2 cup light corn syrup 1/4 cup water 3/4 t salt 8 T (1 stick), unsalted butter, cut into 1" pieces 8 ounces (2 cups) slivered almonds 1/2 t baking soda Generously oil a large baking sheet. Combine the sugar, corn syrup, water, and salt in a 4 qt. saucepan and bring to a boil over medium-high heat, stirring dissolve the sugar. Insert a candy thermometer in the pan, add the butter, and bring back to a boil, then cook until mixture reaches 300 degrees F. Remove from the heat and immediately stir in the almonds and then the baking soda, working quickly but combining them thoroughly. Pour the mixture out onto the oiled baking sheet, spreading it into a 1/4" thick layer. Allow to cool completely. For the ice cream: Prep: MIx about 2 T of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water. Cook: Melt the butter over medium heat in a 4 qt. saucepan. Bring to a boil and let bubble until the foam starts to subside and the butter is a rich dark brown (not black). Remove from the heat and let stand until the butter solids settle to the bottom of the pan, about 5 minutes. Pour the clear yellow butter oil into a storage container. As you get closer to the butter solids in the bottom of the pan, use a teaspoon to remove as much liquid butter as you can. Your should have about 1 T of brown butter solids and a little bit of melted fat in the bottom of the pan. (It is impossible to remove all the melted fat.) Add the remaining milk, cream, sugar and corn syrup to the butter solids, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from heat. Chill - Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Pour the mixture into a 1 gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes. Freeze - Pour the ice cream base into the frozen canister and spin until thick and creamy. Pack the ice cream into a storage container, folding in the chopped almond brittle as you go. Press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

PEANUT CRUNCH ICE CREAM TOPPING

Steps:

• Melt butter in a medium saucepot.
• Stir in the brown sugar and half and half and peanut butter.
• Stir over low heat until smooth and beginning to come to a boil.
• Stir in the peanuts and vanilla.
• Serve warm.
• Makes 2 1/2 cups topping.

BROWN SUGAR PECAN BRITTLE

Steps:

• Melt butter in a saucepan over medium heat. Cook and stir brown sugar in hot butter until dissolved. Add cinnamon and stir until fragrant, about 1 minute.
• Stir vanilla into brown sugar mixture; cook and stir until vanilla stops sizzling, about 30 seconds. Add pecans; cook and stir until pecans are fragrant and lightly toasted, about 1 minute. Pour pecan mixture out in a layer on parchment paper. Let cool to room temperature before breaking into pieces, about 20 minutes.