Peanut Brittle Crunch Ice Cream

I like a combination of textures in my food. Toast whose crust is crisp and crunchy while the center is soft and chewy (smothered with butter, of course). And that’s why I love Randy’s Eat Shop recipe for Peanut Brittle Crunch Ice Cream. The “ice cream” part is exceptionally smooth and silky. The “peanut brittle”, broken into small pieces, offers a nice crunchy element — peanuts, the brittle, oh my! On top of that, this recipe is just so easy to make. In a half hour you can have it all mixed up and in the freezer firming up for you. Make it in the morning and you’ll have something to be excited about all day. But be forewarned: I take no responsibility if, on arriving home, you sit down with a container of Peanut Brittle Crunch Ice Cream and a spoon and much sooner than you think the container is empty. It’s just that good.

Do this:

• 2 cups (16oz) cold heavy whipping cream
• 14 ounces (1 can) cold sweetened condensed milk (fat-free or regular)
• 2 teaspoons vanilla extract
• 1 cup peanut brittle crushed into small pieces

Using a hand mixer or stand mixer fitted with a whisk attachment whip the cold cream on high speed until hard peaks form.

Turn off the machine and pour the condensed milk into the whipped cream.

Turn the speed to high and whisk until the mixture is thick and stiff peaks. Turn off the machine and stir in vanilla extract and the crushed peanut brittle. Mix on high until smooth and thoroughly combined.

Transfer to an air-tight sealable container and freeze for a minimum of 6 hours before eating.

Fresh Cherry and Toasted Walnut Option:

Instead of adding crushed peanut brittle, at this point add:

• 1/2 cup toasted walnut pieces
• 1 cup fresh cherries, chopped
• 1 1/2 tsp sugar

Walnuts
Break the walnuts into small pieces and toast in a skillet on the stove top. Don’t add any oil to the pan — the walnuts have enough oil in them to do the job. Do keep a keen eye on your toasting walnuts and stir them frequently. Be careful because they can easily burn. When at the point you want (by tasting a piece or two), remove them from the heat and pour them into a bowl to stop the toasting before they burn.

Cherries
If at all possible, use fresh cherries. Our friend Maria has a beautiful cherry tree in her back yard and she invites us to pick every year. We don’t have a cherry pitter so we just squeeze the cherries to push the pit out. Then, chop the cherries. Put chopped cherries in a bowl and add 1 1/2 teaspoon sugar and mix with a spoon. To prevent your ice cream from being soggy instead of creamy, put the cherries in a mesh strainer for about 10 to 15 minutes to drain the juice away. Push on your cherry mash with a spoon to help drain away the juice.

So, at the point in the recipe above when you would have added the crushed peanut brittle, instead, add the toasted walnuts and crushed, sweetened cherries. Mix on high until well combined and smooth.

Transfer to an air-tight sealable container and freeze for a minimum of 6 hours before eating.

Please Leave a Comment: Peanut Brittle Crunch Ice Cream

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