Just when you think you've tried kind of ice cream there is, think again! My innovative creation was inspired by my love of nuts and brittle. The crunch of the brittle combined with the creamy goodness of home-made ice cream is the perfect balance of sweet-and-salty decadence. —Hannah Wolters, Culleoka, Tennessee
- 1 cup whole milk
- 2/3 cup packed brown sugar
- 1/2 teaspoon salt
- 1 egg, lightly beaten
- 2/3 cup creamy peanut butter
- 2 cups heavy whipping cream
- 1/2 cup vanilla yogurt
- 1 teaspoon vanilla extract
- 1/2 cup chopped mixed nuts
- 1/2 cup crushed peanut brittle
- In a large heavy saucepan, heat the milk, brown sugar and salt until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg. Return all to the pan, whisking constantly.
- Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Remove from the heat; whisk in peanut butter. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in the cream, yogurt and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
- Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions, adding nuts and brittle during churning.
- When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 1-1/4 quarts.
Originally published as What-a-Nut Brittle Ice Cream in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p85
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