PEANUT BRITTLE ICE CREAM SUNDAES WITH CHOCOLATE SAUCE

Peanut Brittle Ice Cream Sundaes with Chocolate Sauce image

Categories Ice Cream Machine Chocolate Dairy Egg Dessert Freeze/Chill Frozen Dessert Peanut Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free Kosher

Yield Serves 8

Number Of Ingredients 20

Ingredients

Peanut Brittle
3/4 cup sugar
2/3 cup light corn syrup
2 tablespoons water
1/2 teaspoon baking soda
1 1/2 cups salted cocktail peanuts
Ice Cream
1 cup milk (do not use low-fat or nonfat)
1 cup sugar
1 vanilla bean, split lengthwise
4 large egg yolks
3 cups chilled whipping cream
Chocolate Sauce
Whipped cream
Chocolate Sauce
Makes about 1 1/2 cups
2/3 cup water
2 tablespoons light corn syrup
8 ounces semisweet chocolate, chopped
2 ounces bittersweet (not unsweetened) chocolate, chopped

Steps:

For Peanut Brittle:
Lightly butter large baking sheet. Combine sugar, corn syrup and water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Attach clip-on candy thermometer to side of pan. Increase heat to medium. Using wooden spoon, stir constantly but slowly until temperature reaches 300°F, occasionally brushing down sides of pan with wet pastry brush, about 20 minutes. Remove from heat; immediately add baking soda and stir until very foamy. Immediately stir in peanuts. Working quickly, pour out onto baking sheet. Cool completely. Coarsely chop peanut brittle. (Can be made 3 days ahead. Store in airtight container.)
For Ice Cream:
Combine milk and sugar in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat. Whisk yolks in medium bowl to blend. Gradually whisk in hot milk mixture. Return mixture to saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 2 minutes (do not boil). Strain into bowl. Whisk in cream. Chill.
Process custard in ice cream maker according to manufacturer's instructions. Transfer to large container. Mix in 2 cups chopped peanut brittle. Cover and freeze. Reserve remaining brittle for garnish. (Can be made 3 days ahead. Keep frozen.)
For Chocolate Sauce:
Bring water and corn syrup to simmer in heavy medium saucepan. Reduce heat to low. Add both chocolates and stir until smooth. (Can be made 1 day ahead. Cover; chill. Rewarm over low heat.) Serve warm.
Top ice cream with Chocolate Sauce, whipped cream and peanut brittle.