BUTTERMILK SHERBET WITH SPICY PEANUT BRITTLE

Buttermilk Sherbet with Spicy Peanut Brittle image

Provided by Food Network

Categories dessert

Time 51m

Yield 6 to 8 servings

Number Of Ingredients 15

2 cups water
1 cup sugar
2 cups buttermilk
1/4 teaspoon vanilla extract
Vegetable oil
1/2 cup water
2 cups sugar
1/4 teaspoon cream of tartar
1 cup light corn syrup
1 teaspoon cinnamon
1 teaspoon toasted, ground ancho chile pepper
1 teaspoon ground cumin
2 tablespoons unsalted butter
2 cups roasted, salted peanuts
1 teaspoon baking soda

Steps:

Make the sherbet:
Combine the sugar and water in a saucepan and bring to a boil. Let cool slightly, then whisk in the buttermilk and vanilla. Refrigerate until cold, then freeze in an ice cream machine.
Using vegetable oil, generously oil a sheet pan (preferably one with sides), at least 11 by 17 inches. In a heavy saucepan, big enough to accommodate the additional ingredients, combine the water, sugar, cream of tartar, and corn syrup and bring to a boil over medium heat. Using a candy thermometer, boil the mixture until it reaches 350 degrees F. Remove from the heat and, working quickly, whisk in the spices. Stir in the butter, peanuts, and baking soda. Pour the mixture onto the oiled pan and spread it out a bit with a wooden spoon, to about 1/4 to 1/2-inch thickness. Don't spread it too thinly. Let harden, uncovered, in a cool place, 30 to 45 minutes. (To wash the saucepan, soak it overnight). Using your hands, break the brittle into pieces. Store in an airtight container. Serve with scoops of sherbet.