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Brown Butter And Peanut Brittle Ice Cream Recipe | Epicurious.Com

unsalted butter

heavy whipping cream

milk

sugar

dark brown sugar

salt

vanilla extract

peanut brittle

There is something so fun about this ice cream. Rich, creamy, sweet with just a hint of salt, peanut butter ice cream is a special treat—especially when topped with dark fudge sauce! Use creamy peanut butter for a smooth ice cream or crunchy for a bit of texture.

Peanut Butter Ice Cream

peanut butter

half-and-half

Editor's note: Use the Peanut Butter Ice Cream to make Carol Kiciski's Peanut Butter Ice Cream Sandwiches .
There is something so fun about this ice cream. Rich, creamy, sweet with just a hint of salt, peanut butter ice cream is a special treat—especially when topped with dark fudge sauce! Use creamy peanut butter for a smooth ice cream or crunchy for a bit of texture.

Epicurious

Using a handheld mixer, cream the peanut butter, sugar, salt, and vanilla in a large bowl until smooth. Add 1 cup of half-and-half and beat on low speed until well mixed. Add the rest of the half-and-half and the cream and whisk by hand—if you try to use your mixer you will end up with it splattering all over the kitchen.

Pour the mixture into ice cream maker and process for 25 to 30 minutes, or according to the manufacturer's directions. The ice cream will be on the soft side but can be eaten right away or put into the freezer to "cure" or harden up for a couple hours. Stored in an airtight container, the ice cream will keep at least a week in the freezer.

Any strong spices or herbs have to be used with caution and a light touch, even with an ingredient as intensely flavored as chocolate, as the aim is to achieve balance, where everything can be tasted and nothing dominates. Richard Bertinet, of the UK's Bertinet Kitchen, has managed this superbly with his chocolate and cardamom ice cream, with a dose of vanilla seeds to add depth, complexity, and richness.

Dark Chocolate and Cardamom Ice Cream

oz dark (70% cocoa solids) chocolate

vanilla bean

cardamom pods

heavy cream

Melt the chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn't touch the water.

Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Then crush the cardamom pods with the flat of the blade of the knife.

Place the milk in a separate pan and heat to just under boiling point, then add the sugar, vanilla seeds, and cardamom pods. Stir until the sugar is dissolved.

Using a strainer to catch the crushed cardamom pods, pour the milk into the melted chocolate and stir. Add the cream, stir well, and leave to cool at room temperature.

Once cool, pour into an ice-cream maker and churn following the manufacturer's instructions. Keep in the freezer until required.

Maple Walnut Ice Cream

maple

eggs

walnuts, toasted and chopped

ice-cream maker

Boil syrup in a 2-quart heavy saucepan over moderately high heat until reduced to 3/4 cup, 5 to 10 minutes. Stir in cream, milk, and salt and bring to a boil over moderate heat.

Whisk eggs in a large bowl, then add hot cream in a slow stream, whisking. Transfer to saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°F, 1 to 2 minutes (do not let boil).

Pour custard through a fine sieve into a clean metal bowl, then cool, stirring occasionally. Chill, covered, until cold, at least 3 hours.

Freeze custard in ice-cream maker until soft-frozen, then, with motor running, add nuts. Continue churning ice cream until frozen, then transfer to an airtight container and put in freezer to harden.

This sour cream ice cream a wonderful alternative to vanilla ice cream.  Great on its own or pairs beautifully with fruit deserts, such as my apple crumble.

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The most viewed ice cream machine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine