Cheats Banana Peanut Brittle Ice Cream Recipes

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

Ingredients

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

Ingredients

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.

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