This makes more brittle than needed for the ice cream (extra will keep for one or two weeks). Store at room temperature in a sealed container, with parchment between the layers.
Ingredients
Peanut brittle
- Cooking spray
- 1 cup sugar
- ¼ cup light corn syrup
- 1 tablespoon honey
- ½ pound (2 sticks) unsalted butter
- 3 cups roasted peanuts
- ½ teaspoon pure vanilla extract
Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- 5 large egg yolks
- ⅓ cup granulated sugar
- ⅓ cup (packed) light brown sugar
- ½ cup creamy peanut butter
- ½ teaspoon pure vanilla extract
How to Make It
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To make the Brittle
- Spray a silicone baking mat with cooking spray. In a saucepan over medium-low heat, combine the sugar, corn syrup, and honey. Once the mixture is warm, add the butter, stirring, until it melts. Add the peanuts and cook, stirring constantly so the edges of the pan don’t burn, until the mixture is a dark golden brown, about 10 minutes.
- Stir in the vanilla and immediately spread onto the baking mat with an offset spatula sprayed with cooking spray. Let cool completely and break into chunks. Finely chop enough brittle to yield ½ cup and set aside. To make the Ice Cream
- In a medium saucepan, bring the cream and milk just to a simmer. In a medium bowl, whisk together the egg yolks, granulated sugar, and brown sugar. Once the cream mixture has simmered, pour into the egg yolk mixture in a slow, steady stream, whisking constantly to avoid scrambling the yolks.
- Pour the mixture back into the saucepan and cook, stirring constantly, until the mixture coats the back of a wooden spoon, about 5 minutes. Pour into a clean bowl and immediately whisk in the peanut butter and vanilla until smooth. Cool and refrigerate until chilled, at least 4 hours or overnight.
- Churn in an ice-cream maker, according to the manufacturer’s instructions, until soft set, adding the finely chopped peanut brittle at the very end and churning just to mix it through. Cover and freeze until scoopable. Serve with coarsely chopped brittle.