2 cups sugar
1/4 teaspoon fresh lemon juice
1 1/4 cups salted husked peanuts
1 tablespoon unsalted butter
Homemade Rich Vanilla Ice Cream
2 cups whipping cream
1 vanilla bean — split
6 jumbo egg yolks — room temperature
3/4 cup sugar
1 cup sugar
1/8 teaspoon fresh lemon juice
3/4 cup whipping cream
For peanut brittle: Grease baking sheet. Melt 1//4 cup sugar in
heavy medium saucepan over medium heat, stirring constantly.
Add remaining sugar 1/4 cup at a time, stirring each ad-
dition until melted before adding next. Add lemon juice and
stir until syrup is brown, about 1 minute. Reduce heat to low
and add peanuts and butter, stirring until nuts are well
coated. Immediately pour onto prepared sheet, using greased
spatula to spread to thickness of peanut. Cool until firm.
Break peanut brittle into 1-inch pieces. Coarsely chop 1/4 in pro-
cessor. Measure % cup chopped pieces to use in ice cream. Store
remaining peanut brittle in airtight container.
For ice cream: Scald 1 cup cream and freeze 30 minutes to chill.
Combine remaining 1 cup cream with vanilla bean and bring to
boil in heavy small saucepan over medium heat. Remove from
heat. Remove vanilla bean and scrape seeds into cream. Beat
yolks and sugar with electric mixer until pale yellow and
slowly dissolving ribbon forms when beaters are lifted. Beat in
1/3 cup hot cream; return mixture to saucepan. Cook over low
at until mixture leaves path back of spoon when finger is
n across and registers 180 degrees F on candy thermometer, stirring
constantly, about 5 minutes; do not boil. Strain custard through
fine sieve into bowl set into larger bowl of ice water. Stir
occasionally until cool. Strain scalded cream into custard.
Process vanilla custard in ice cream maker according to
Manufacturer’s instructions. Fold 1/2 cup chopped peanut brittle into
ice cream. Freeze in covered container overnight to mellow.
Serve with Caramel Sauce.
Melt 1/4 cup sugar in heavy medium saucepan over medium
heat, stirring constantly. Add remaining sugar 1/4 cup at a time,
stirring each addition until melted before adding next. Add
lemon juice and stir until syrup is golden brown, about 1 min-
ute. Cool 5 minutes. Bring cream to boil and gradually add to
syrup, stirring until smooth. Strain sauce through fine sieve
if necessary. (Can be prepared 1 day ahead. Spoon into glass jar.
Reheat by placing jar in saucepan of simmering water.) Serve
Caramel Sauce warm.