PEANUT BRITTLE ICE CREAM
I will say that I have not tried this. This was a favorite customers recipe from years ago--she swears by it and made it every couple of weeks (and helped my sales!).
Provided by sams1
Categories Frozen Desserts
Time 40m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Let ice cream soften so it can be stirred.
- Break up peanut brittle with a rolling pin.
- Mix peanut brittle into ice cream and refreeze.
- Serve and enjoy!
Nutrition Facts : Calories 301.5, Fat 16.5, SaturatedFat 10.2, Cholesterol 66, Sodium 120, Carbohydrate 35.4, Fiber 1.1, Sugar 31.8, Protein 5.2
PEANUT BUTTER BANANA ICE CREAM RECIPE BY TASTY
Here's what you need: bananas, peanut butter, vanilla
Provided by Merle O'Neal
Categories Desserts
Yield 3 servings
Number Of Ingredients 3
Steps:
- Slice up your bananas into 1-inch (2 cm) slices.
- Spread on parchment paper on a baking sheet and freeze slices for 2 hours.
- Blend frozen slices in a powerful blender until it reaches a smooth consistency.
- Mix in remaining ingredients.
- Transfer to a small bowl or container and freeze for one hour, or until ready to serve.
- Scoop out ice cream.
- Enjoy!
Nutrition Facts : Calories 558 calories, Carbohydrate 53 grams, Fat 35 grams, Fiber 8 grams, Protein 17 grams, Sugar 23 grams
PEANUT BRITTLE
Provided by Kris Hoogerhyde
Categories Candy Dessert Peanut Edible Gift Candy Thermometer Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups of 1- to 2-inch pieces
Number Of Ingredients 10
Steps:
- 1. Line a large rimmed baking sheet with parchment paper or a nonstick mat, or spray with nonstick spray. Set aside.
- 2. Combine the sugar, water, tapioca syrup, and salt in a small, heavy nonreactive saucepan and attach a candy thermometer. Put the pan over medium heat and cook without stirring until the mixture reaches 280°F, also known as the "soft crack" stage, 20 to 25 minutes.
- TIP : Don't walk away from the pan, especially once it reaches around 250°F, when the mixture becomes more likely to burn.
- 3. Remove the thermometer. Stir in the peanuts and continue to stir frequently as the peanuts toast and the syrup browns. When the peanuts are toasted and a golden color and the syrup is a mahogany brown (about 5 minutes longer), remove from the heat. Carefully stir in the baking soda and, once the mixture is blended, stir in the butter.
- 4. Pour onto the prepared baking sheet and use a heatproof spatula to spread the peanuts in a single even layer about 1/4 inch thick. (Work quickly before the brittle hardens, but be careful-it's extremely hot!)
- 5. Let cool to room temperature, about 1 hour. If the top of the brittle looks or feels a little greasy, just blot it with a paper towel. Once cool, break into chunks or chop into 1/8- to 1/4-inch pieces and store in an airtight container.
PEANUT BUTTER BRITTLE ICE CREAM
Steps:
- Make peanut brittle:
- Lightly oil a 12-inch sheet of heavy-duty foil. In a dry small 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 and put in freezer to harden. Ice cream may be made 1 week ahead.
- Serve ice cream with dark chocolate sauce and sprinkle with remaining peanut brittle.
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