Best Buttermilk Sherbet With Spicy Peanut Brittle Recipes

BUTTERY PEANUT BRITTLE

Steps:

• Combine sugar, syrup and water in 3 quart pan.
• Cook and stir until sugar dissolves.
• When syrup boils, blend in butter.
• Stir frequently after mixture reaches syrup stage (230°).
• Add nuts when temperature reaches soft crack (280°) and stir constantly until hard crack (305°).
• Remove from heat.
• Quickly stir in baking soda, mixing thoroughly.
• Pour onto 2 large, well butter cookie sheets.
• As candy cools, stretch out thin by lifting and pulling from edges, using 2 forks.
• Loose from pans as soon as possible and turn candy over.
• Break in pieces.
• I use table knife handle.

STRAWBERRY-BUTTERMILK SHERBET

Steps:

• In blender or food processor, place strawberries. Cover; blend on high speed 30 seconds or until smooth, stopping to scrape down side. Pour puree through finemesh strainer into large bowl, pressing with back of spoon; discard solids.
• Add buttermilk, sugar and vanilla to strawberry puree; stir until well blended. Cover; refrigerate 1 hour.
• Pour mixture into 1 1/2-quart ice-cream freezer and freeze according to manufacturer's directions. Garnish individual servings with mint and sliced strawberries.

PINEAPPLE BUTTERMILK SHERBET

Steps:

• In a large bowl, combine all ingredients; stir until sugar is dissolved. Pour into an 8-in. square dish. Cover and freeze 1 to 1-1/2 hours or until mixture begins to harden. , Stir; freeze 3-4 hours longer or until firm, stirring occasionally. To use, remove from freezer 20 minutes before serving.

BUTTERMILK SHERBET

Steps:

• In a large bowl with an electric mixer beat yolks until thick and pale.
• In a very small saucepan heat sugar and water over moderately high heat, stirring, until a thermometer registers 215°F. Remove pan from heat. With mixer on low speed, add sugar mixture to yolks in a slow stream. Increase speed to high and beat mixture until thick and ribbonlike. Whisk in buttermilk.
• Freeze custard in an ice-cream maker. Transfer sherbet to an airtight container and put in freezer to harden. Buttermilk sherbet may be kept 1 week.

BUTTERMILK SHERBET

Steps:

• In a bowl combine well the buttermilk, the corn syrup, the lemon juice, the sugar, the zest, and the food coloring and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Pack the sherbet into an airtight container and freeze it until it is firm. Serve scoops of the sherbet garnished with the strips of zest.

BUTTERMILK SHERBET

Steps:

• Whisk 1 quart buttermilk, 1 cup sugar, 1/2 cup sour cream and the zest and juice of 1 lemon in a bowl until the sugar dissolves. Refrigerate at least 2 hours. Churn in an ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, at least 3 hours.

RASPBERRY BUTTERMILK SHERBET

Steps:

• Puree the raspberries, juice and sugar in a food processor until smooth. Pour through a mesh strainer into a bowl and discard the raspberry seeds. Stir in the buttermilk, cream and a pinch of salt, then cover and refrigerate until cold, about 1 hour.
• Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, at least 2 hours. Serve sprinkled with pepper.

GAYLE'S SPICY PEANUT BRITTLE

Steps:

• In a large heavy pan combine: sugar, Karo Syrup and water.
• Boil this mixture until it reaches 238 degrees on a candy thermometer.
• Then add raw peanuts. 1/4 tsp salt. Continue to cook, stirring frequently.
• Continue cooking and stirring until thermometer reaches 290 degrees - hard crack - remove from the burner and add: vanilla and butter.
• Quickly stir together and add: baking soda and cayenne.
• Mix well and, working quickly, pour onto buttered cookie sheet. Use two if you want it super thin. Spread quickly and let cool.
• Break into pieces and store in airtight tin or canister.
• Gnote: I have doubled this recipe but mostly I make a batch and a half as it fits in the pan better when boiling up.
• I have made this with cashews and other nuts, too. Good stuff and not hard on the teeth!