This is a follow-up to my last post – the other part of Matt’s birthday dinner. He absolutely loves this ice cream, and it is beyond delicious. In fact, this is the second year in a row I’ve made this for his birthday. This is based on Ben & Jerry’s peanut brittle ice cream, only it’s better. I combined two recipes to make this. The peanut brittle comes from the November 2007 issue of Everyday with Rachael Ray Magazine, and the ice cream itself comes from “Cooking from the Hip” by Cat Cora. Try it, you’ll love it as much as we do!
SALTY CHOCOLATE PEANUT BUTTER BRITTLE ICE CREAM
Salty Chocolate Peanut Butter Brittle (Make this first):
4 unsalted matzo crackers
2 sticks unsalted butter
1 1/4 cups sugar
1 tsp vanilla extract
1 (12 oz.) bag chocolate chips
1 cup creamy peanut butter
Coarse salt, such as fleur de sel
Preheat oven to 350 F. Line a rimmed baking sheet with foil, covering the bottom and sides. Place a layer of matzo crackers on the sheet, breaking as needed to cover the surface. Set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the sugar and 2 tbs water. Bring the mixture to a boil over medium-high heat and cook undisturbed until the caramel mixture is light golden, 5 to 7 minutes. Remove from heat and let cool for 1 minute. Stir in the vanilla and quickly pour over the crackers, using a metal spatula, that you have sprayed wth cooking spray, to spread the caramel evenly. Bake for 8 minutes.
Remove from oven and sprinkle evenly with the chocolate chips. Bake two minutes. Spread the chocolate evenly over the caramel and let cool for five minutes.
Meanwhile, melt the peanut butter in a saucepan over low heat; drizzle across the chocolate and swirl using the handle of a spoon. Sprinkle with salt.
Let the brittle cool for one hour, then refrigerate until set, at least two hours. Break into small, bite-size pieces.
Vanilla Ice Cream Base:
4 large eggs
1 1/2 cups whole milk
1/2 cup sugar
Pinch of salt
1 vanilla bean, split
1 1/2 cups heavy cream
Fill a large bowl with ice and water.
In a large bowl, whisk together the eggs, milk, sugar and salt and pour into a large saucepan. With the side of a small paring knife, split the vanilla bean and scrape out the seeds into the saucepan. Toss in the vanilla bean as well. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, 15 to 20 minutes.
Strain the warm custard into a medium bowl and place the bowl in the ice bath. Continue to stir the custard every few minutes until it is tepid. Cover and refrigerate until thoroughly chilled.
When ready to make the ice cream, add the heavy cream to the custard base and stir well. Pour into your ice cream maker and follow manufacturer’s instructions. In the last five minutes, add in the bite-size pieces of brittle. Freeze until the ice cream is firm. Serve and ENJOY!!