Malted Vanilla Ice Cream with Peanut Brittle and Milk Chocolate Pieces

Name: Malted Vanilla Ice Cream with Peanut Brittle and Milk Chocolate Pieces
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 5 larges egg yolks; 414 milliliters heavy cream; 0 teaspoons kosher salt; 118 milliliters malted milk powder (such as Carnation); 118 milliliters chopped Peanut Brittle, in 1/8-inch pieces; 118 milliliters sugar; 1 teaspoon vanilla extract

This recipe serves 2. If $2.54 per serving falls in your budget, Malted Vanillan Ice Cream with Peanut Brittle and Milk Chocolate Pieces might be a tremendous vegetarian recipe to try. One serving contains 1404 calories, 25g of protein, and 110g of fat. It will be a hit at your Summer event. Head to the store and pick up peanut brittle, heavy cream, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Make the base

Ingredients you will need

Base

In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in the malted milk powder. Set aside.

Ingredients you will need

Malted Milk Powder

Egg Yolk

Equipment you will use

Whisk

Bowl

In a heavy nonreactive saucepan, stir together the cream, milk, sugar, and salt and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.

Ingredients you will need

Cream

Sugar

Milk

Salt

Equipment you will use

Sauce Pan

Frying Pan

Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.

Ingredients you will need

Egg Yolk

Cream

Egg

Equipment you will use

Whisk

Sauce Pan

Spatula

Bowl

Frying Pan

Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.

Equipment you will use

Spatula

Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool.

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Water

Base

Ice

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Sieve

Spatula

Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.

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Water

Base

Wrap

Ice

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Plastic Wrap

Freeze the ice cream

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Ice Cream

Add the vanilla to the chilled base and stir until blended.

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Vanilla

Base

Freeze in your ice cream machine according to the manufacturer's instructions and put the container you'll use to store the ice cream into the freezer.

Ingredients you will need

Ice Cream

Equipment you will use

Ice Cream Machine

Add the milk chocolate and the peanut brittle in the last minute or so of churning, or fold them in by hand after the ice cream comes out of the machine. Enjoy right away or, for a firmer ice cream, transfer to a container and freeze for at least 4 hours.

Ingredients you will need

Milk Chocolate

Ice Cream

Peanuts

Reprinted with permission from Sweet Cream & Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery by Kris Hoogerhyde, Anne Walker, and Dabney Gough, copyright © 201

Ingredients you will need

Sugar Cones

Ice Cream

Cream

Published by Ten Speed Press, a division of Random House, Inc.KRIS HOOGERHYDE and ANNE WALKER opened the acclaimed Bi-Rite Creamery in 200

A veteran of the food business, Kris found her calling as a baker working with Anne at San Francisco's 42 Degrees Restaurant. Anne's career has spanned more than two decades as a pastry chef at some of San Francisco's finest restaurants, including Cypress Club, Stanford Court Hotel, and Slow Club. DABNEY GOUGH is a graduate of California Culinary Academy and a contributor to Fine Cooking.