Step 1

To make the ice cream, in a medium saucepan, whisk together the sorghum flour, sugar, and salt. Gradually whisk in the half-and-half and milk.

Step 2

Cook the mixture over medium heat, stirring constantly with the whisk, making sure you're scraping the sides and corners of the pot, until the mixture comes to a simmer. Continue to cook, moderating the temperature so the ice cream mixture stays at a simmer, for 3 minutes, until thickened. Remove from heat and stir in the 1/3 cup (100g) sorghum syrup. Pour into a bowl and chill thoroughly in the refrigerator, preferably overnight.

Step 3

Freeze the ice cream in your ice cream maker according to the manufacturer's instructions. Once churned, transfer the mixture to a container and store in the freezer until ready to use.

Step 4

To make the sorghum peanut brittle, line a baking sheet with parchment paper. In a medium saucepan fitted with a candy thermometer, bring the peanuts, sorghum syrup, sugar, and water to a boil. Cook, stirring only enough to keep the syrup from burning (sorghum is heavier than corn syrup or other invert sugars, so it tends to cook more rapidly) until the mixture reaches 260ºF (126ºC).

Step 5

Remove from heat, remove the thermometer, and immediately stir in the baking soda. Quickly scrape the mixture on the prepared baking sheet and spread the brittle with a spatula so the peanuts are in an even layer. Let cool completely, then break into pieces.