Peanut brittle ice cream

Peanut brittle ice cream

By
From
Dig In!
Makes
1 litre
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1 quantity Simple vanilla custard ice cream
320g unsalted roasted peanuts
460g caster sugar
1 tablespoon glucose syrup
150g butter, cubed
1 teaspoon bicarbonate of soda

Method

  1. Prepare the simple vanilla custard ice cream.
  2. While the ice cream is setting, cook the peanuts in a dry frying pan over low heat until lightly coloured, about 2–3 minutes, shaking the pan often. Remove from the pan and spread in a single layer on a large baking tray lined with baking paper.
  3. In a large saucepan over high heat, put the sugar, glucose and 60 ml water. Once the sugar has melted, boil the mixture, without stirring, until it is a dark amber colour, about 10 minutes. Add the butter, 1 cube at a time, whisking until fully incorporated. Stir in the bicarbonate of soda – it will bubble up slightly.
  4. Pour the mixture evenly over the peanuts on the tray and leave to set, about 30 minutes.
  5. Once the peanut brittle has set, place it in a tea towel and smash it onto a work surface (or use a mortar and pestle), until the bits are roughly the size of a 10 cent piece.
  6. Remove the ice cream from the freezer, and allow it to soften slightly if necessary, then fold through 1 cup of the peanut brittle. Sprinkle a little more brittle over the top of the ice cream. Place the ice cream back in the freezer to set until firm, 1-2 hours.

Brent’s tip:

  • Store the left-over peanut brittle in an airtight container for 1-2 weeks.
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