Ingredients
Makes about 4 cups
Step 1
Melt butter in small skillet over medium-low heat. Cook until butter turns dark amber, stirring occasionally, about 6 minutes (do not burn). Pour through fine strainer into small bowl. Bring cream and milk to simmer in large saucepan. Whisk egg yolks, both sugars, and salt in large bowl until thick and well blended. 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.
Step 2
Process custard in ice cream maker according to manufacturer's instructions. Add peanut brittle during last 1 minute. Transfer ice cream to container; freeze. DO AHEAD:Can be prepared 2 days ahead. Keep frozen.
How would you rate Brown Butter and Peanut Brittle Ice Cream?
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Reviews (5)
Back to TopA review of only the ice cream: I wanted to lighten it up just a bit, so I substituted 2 whole eggs for the 6 yolks. I also left out the vanilla because it masked the brown butter taste (tried it with part of the batch). Unbelievably delicious.
Anonymous
Cambridge, MA
12/23/2010
I was trying to use ingredients I had, substituted non-fat milk and it was fine. LOVE THE FLAVOR! Used chocolate covered peanut brittle and it is decadent. Definitely strained as the custard had clumps, I pushed them through and it was good and smooth. My husband and boys ate the whole batch in one sitting.
CalifGoose
San Francisco
8/18/2010
This has become my base for all Ice Creams that I make. It made a fantastic butter pecan by using salted roasted pecans instead of the brittle. It also made a great Strawberry Rhubarb and my next attempt is too make a mint chocolate chip by adding fresh mint to the cream. I use salted butter and omit the 1/4 tsp salt. I also do not strain the browned butter. I love the little brown bits in the ice cream.
closetchef
East Lansing
11/7/2008
I've made this twice already and think it's one of the best ice cream recipes I've seen in a while. Very easy to make and freezes beautifully. The flavor is very similar to butterscotch.
michaeld33
Chicago
3/28/2008
YES!YES!YES! think "when harry met sally" ( you know the scene) that's how good this is. for over the top decadence i added a chocolate ganache on top of each serving presented in a champagne glas.
koechincal
capo beach, ca
12/13/2007
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