Recipe for cooking peanut brittle ice cream

Desserts to Go with Coffee and Tea :: Ice Cream, Sherbet, Sorbets, etc.

Peanut Brittle Ice Cream

2 c. half-and-half
2/3 c. firmly packed light brown sugar
3 Tbsp. light corn syrup
3 lrg. egg yolks (at room temperature)
2 tsp. vanilla extract or flavoring
1 c. coarsely chopped or broken peanut brittle

Combine half-and-half, brown sugar and corn syrup in a med.-size saucepan and cook over med. heat, stirring constantly, until the sugar dissolves completely. Remove from heat.

Beat egg yolks until creamy, then add 1/2 c. of the hot cream mixture, stirring to heat them. Put saucepan back on heat and add warmed yolks, stirring. Continue to cook over med.-low heat until mixture coats the spoon.

Remove from heat, allow to cool, and stir in vanilla extract or flavoring. Chill and pour into an ice cream maker, and freeze until partially set, about 20 mins..

Stir in peanut brittle and continue freezing until firm, following manufacturer\s directions.

Makes approximately 1 qt..