Peanut Butter Brittle Ice Cream With Dark
For peanut brittle:
3/4 C. sugar
1 1/2 C. roasted unsalted peanuts (about 1/2 pound)
For Ice Cream:
2 1/3 C. whole milk
2 C. smooth peanut butter (not natural style)
2/3 C. sugar
1 T. vanilla
Dark chocolate sauce (recipe follows)
Make peanut brittle:
Lightly oil a 12-inch sheet of heavy-duty foil. In a small, dry,
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 (use
extra for sprinkling on chocolate topping) and put in freezer to
harden. Ice cream may be made 1 week ahead.
Makes about 1 quart.
Dark Chocolate Sauce Recipe
2 T. unsalted butter
1/3 C. water or brewed coffee
1/2 C. dark brown sugar
1/2 C. unsweetened Dutch-process cocoa powder
1/8 t. salt
1/2 t. vanilla
Cut butter into pieces. In a heavy saucepan, heat water or coffee
with brown sugar over moderate heat, whisking, until sugar is
dissolved. Add cocoa powder and salt, whisking until smooth. Add
butter and vanilla, whisking until butter is melted.
Sauce keeps, covered and chilled, 1 week. Serve
Makes about 1 cup.