Directions: |
Directions:1. Preheat oven to 390º F.
2. Place the peanuts for both the brittle and the ice cream (190 gr in total) in a small baking pan. Roast for 12-15 minutes, then remove from oven. Set aside the 50 gr. needed for the brittle and place the remaining 140 gr. for the ice cream in a small bowl of a food processor with 1/4 c sugar for the ice cream and 1 t of salt. Bilitz for 4 to 5 min.--do this while the nuts are still warm--to form a wet sticky paste, and then set aside.
3. Place a medium saucepan over med high heat and pout in the milk and cream for the ice cream. Cook for 4 minutes, until the mixture comes to a boil. Reduce the heat to med, add the peanut paste, and whisk for about 1-2 minutes, until combined. Remove from the heat and keep warm.
4. Place a separate med saucepan over med heat with the remaining 10T sugar for the ice cream, along with the glucose and 1 T of water. Cook for 6-8 minutes, swirling slightly but resist the urge to stir, until a dark golden brown caramel stage is reached. Remove from the heat and slowly, from a distance, pour the warm peanut cream mixture into the caramel--its very important that the pan is not on the heat, as the mixture will bubble vigorously-- whisking constantly but carefully until all the caramel is dissolved into the liquid.
5. Place the egg yolks in a large bowl and add a tablespoon of the peanut-caramel cream. Whisk to combine, then slowly pour in a third of the cream, whisking constantly as you do. Pour in another third, then the remainder, whisking the whole time, until the mixture is glossy and thick. Return this mixture to the same saucepan over medium heat and cook for 3 - 4 minutes, stirring constantly with a rubber spatula, until the mixture is thick enough to coat the spatula and leaves a gap if you draw a line through it with your finger. Remove from heat and transfer to a bowl to cool. Store in the fridge until well chilled.
6. Pour into your ice cream maker, churn for about 30-35 minutes, then place in your freezer for 4 hours. Make sure you bring it out 10 minutes before serving.
To make the chocolate sauce:
1. Pour the cream and milk into a small sauce pan and place over medium high heat. Bring to a boil, then remove from the heat. Place the chocolate pieces in a separate bowl and pour in the hot milk and cream, whisking constantly until combined. Add the oil, along with 1/8 teaspoon of salt, and whisk until shiny and glossy. Set aside until ready to use. The sauce can be served hot or at room temperature.
To make the peanut brittle:
1. Grease a small baking sheet and set aside.
2. Place the sugar in a med saucepan over med heat. Cook for 7-8 minutes gently swirling the pan until the sugar starts to carameize and has an even golden brown color.
3. Carefully add the butter, then increase the heat to med high and use a wooden spoon to stir gently for 1 minutes, until the butter dissolves.
4. Add the roasted peanuts and fold them in so that they are coated with the caramel. Cook for another 30 seconds, stirring constantly, then tip the nuts out on to the baking sheet. Set aside for at least 1 hour, to cool and harden.
5. Chop into 1/3" pieces, store in an airtight container until ready to use.
Assembly:
spoon 3 small scoops of ice cream, followed by 2 tablespoons of chocolate sauce drizzled on top. Serve with a portion of peanut brittle
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This recipe for Caramel Peanut Ice Cream with Chocolate sauce and peanut brittle is from