Peanut Brittle Ice Cream
GreekVegetarianIntermediate20 minBy Northstar
Ingredients
Servings
4
- 2 cup half-and-half
- 2/3 cup firmly packed light brown sugar
- 3 tbsp light corn syrup
- 3 each egg yolks (at room temperature)
- 2 tsp vanilla extract
- 1 cup coarsely chopped or broken peanut brittle
Instructions
- 1
Combine half-and-half, brown sugar and corn syrup in a medium-size saucepan and cook over medium heat, stirring constantly, until the sugar dissolves completely.
- 2
Remove from heat.
- 3
Beat egg yolks until creamy, then add 1/2 cup of the hot cream mixture, stirring to heat them.
- 4
Put saucepan back on heat and add warmed yolks, stirring.
- 5
Continue to cook over medium-low heat until mixture coats the spoon.
- 6
Remove from heat, allow to cool, and stir in vanilla extract.
- 7
Chill and pour into an ice cream maker, and freeze until partially set, about 20 minutes.
- 8
Stir in peanut brittle and continue freezing until firm, following manufacturer's directions.
- 9
Makes about 1 quart.
Tags
greekice-cream-delights