Malted Vanilla Ice Cream With Peanut Brittle & Milk Chocolate Chunks
This recipe combines creamy malted ice cream with crunchy peanut brittle for a delightful and indulgent treat. The rich custard base is infused with malted milk powder and studded with chopped peanut brittle, creating a textural contrast that is sure to please your taste buds. The addition of milk chocolate adds a touch of sweetness to complement the salty peanuts, making this dessert a perfect balance of flavors. Enjoy a scoop of this homemade ice cream on its own or as a decadent topping for your favorite dessert.
— Constant Cookbook
Ingredients
- :
- 5 egg yolks
- ½ cup malted milk powder
- 1¾ cup heavy cream
- ¾ cup 1% or 2% milk
- ½ cup granulated sugar
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- ½ cup chopped peanut brittle (recipe below)
- :
- 1 cup granulated sugar
- ½ cup water
- ½ cup light corn syrup
- ¼ teaspoon kosher salt
- 1½ cups dry roasted peanuts
- ⅛ teaspoon baking soda
- ½ tablespoon unsalted butter
- :
- 2 ounces milk chocolate, finely chopped or grated (or substitute ⅓ cup milk chocolate chips)
Instructions
- Make the Ice Cream Custard: Place a fine-mesh strainer over a large bowl; set aside. In a medium bowl, whisk the egg yolks briefly to break them up. Whisk in the malted milk powder (it will resemble a thick paste); set aside.
- In a medium-sized heavy saucepan, stir together the heavy cream, milk, sugar and salt. Place over medium-high heat and warm until the mixture just begins to reach a simmer, then reduce the heat to medium.
- Using a ladle, scoop out some of the cream mixture and whisk into the egg yolks. Repeat with another ladle-full of cream mixture, whisking constantly. Use a spatula to scrape the warmed egg mixture back into the saucepan.
- Cook the mixture over medium heat, stirring constantly, until it is thickened and coats the back of the spatula, about 1 to 2 minutes longer. If you have an instant-read digital thermometer, the mixture should be between 170 and 175 degrees F.
- Pour the mixture through the fine-mesh sieve into the bowl. Place the bowl in an ice bath and allow to cool completely. Cover and refrigerate for at least 4 hours, or overnight.
- Make the Peanut Brittle: Line a large baking or cookie sheet with parchment paper; set aside.
- Combine the sugar, water, corn syrup and salt in a small, heavy saucepan. Place the pan over medium heat and cook without stirring until the mixture reaches 280 degrees F, which may take as long as 20 to 25 minutes.
- Once it reaches temperature, stir in the peanuts and stir frequently until the peanuts begin to smell toasted and the syrup is a mahogany color (about 5 minutes).
- Remove from the heat and stir in the baking soda (it will bubble up) until thoroughly mixed in, then stir in the butter.
- Pour the mixture onto the prepared baking sheet and, using a spatula, work quickly to spread the mixture into a thin, even layer. Allow the brittle to cool to room temperature (about 1 hour). Finely chop enough of it to measure ½ cup to use in the recipe; the remainder can be broken into large pieces and stored at room temperature in an airtight container for another use.
- Churn the Ice Cream Custard: Add the vanilla extract to the custard base and stir until it is thoroughly blended in.
- Freeze the ice cream in your ice cream maker according to the manufacturer's instructions. Once the ice is done churning, fold in the ½ cup of chopped peanut brittle and the milk chocolate chunks with a rubber spatula. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours.
Prep Time
PT45M
Yield
1 quart
Nutrition
- Calories: 5414 kcal
- Carbohydrate Content: 582 g
- Protein Content: 93 g
- Fat Content: 327 g
- Saturated Fat Content: 141 g
- Cholesterol Content: 1595 mg
- Sodium Content: 3485 mg
- Fiber Content: 21 g
- Sugar Content: 509 g
- Serving Size: 1 serving
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