Culinary Institute of America

Peanut Brittle Ice Cream

Preparation info
  • Makes

    48

    fl oz
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Ice cream stabilizer ¼

Method

  1. Combine the stabilizer with the glucose powder and reserve. Combine the egg yolks with 1 oz/30 g of the sugar and reserve.
  2. Combine the remaining sugar, water, and corn syrup and cook over medium heat to a medium dark caramel. Add the butter and salt and stir to combine. Slowly whisk in the cream, milk, and vanilla bean.
  3. Temper the mixture into the egg