Peanut brittle ice cream

Peanut brittle ice cream

By
From
Sweet

Enter each recipe as a separate recipe using the following introduction: “It’s easy to adapt the basic ice cream recipe by changing just a few ingredients. The more cream or yolks you add, the richer it becomes. This richness is offset by the sugar. However, beware of adding too much. Sugar acts as a defrosting agent, so the more you add, the harder it is for your ice cream to set.

Ingredients

Quantity Ingredient
1 quantity Vanilla ice cream
100g smooth peanut butter
200g salted, roasted peanuts
200g caster sugar

Method

  1. Follow the vanilla ice cream recipe to the end of step 3.
  2. Add the peanut butter to the hot custard and whisk to combine, then churn as normal (no need to sieve).
  3. Finely chop the peanuts. Heat the caster sugar in a deep-sided dry frying pan until golden brown and liquid, then tip in the peanuts and stir to combine. Pour the mixture onto a tray lined with silicone paper or baking parchment and leave to set until hard.
  4. Break the brittle into small pieces then roughly chop. When the ice cream has churned, spoon the peanut brittle into the machine and churn until the brittle is evenly distributed through the ice cream. Freeze as normal.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
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