Brown Butter and Peanut Brittle Ice Cream

Name: Brown Butter and Peanut Brittle Ice Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters dark brown sugar; 6 larges egg yolks; 473 milliliters heavy whipping cream; 158 milliliters coarsely chopped peanut brittle; 0 teaspoons salt; 79 milliliters sugar; 6 Tbsps ( 3/4 stick) unsalted butter; 1 teaspoons vanilla extract; 237 milliliters whole milk

One portion of this dish contains around 15g of protein, 82g of fat, and a total of 960 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 4. It will be a hit at your Summer event. Head to the store and pick up brown sugar, salt, heavy whipping cream, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Melt butter in small skillet over medium-low heat. Cook until butter turns dark amber, stirring occasionally, about 6 minutes (do not burn).

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Pour through fine strainer into small bowl. Bring cream and milk to simmer in large saucepan.

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Cream

Milk

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Sauce Pan

Sieve

Bowl

Whisk egg yolks, both sugars, and salt in large bowl until thick and well blended.

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Egg Yolk

Salt

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Whisk

Bowl

Add brown butter; whisk to blend. Gradually whisk hot cream mixture into yolk mixture; return to same saucepan. Stir mixture over medium-low heat until instant-read thermometer registers 178°F, about 5 minutes. Strain custard into large bowl. Set bowl over larger bowl of ice water. Stir until custard is cold. Stir in vanilla.

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Water