Photographing ice cream continues to be one of my weaknesses in the food blog world. I really enjoy eating ice cream, but usually do so out of a mug, which is not really the best presentation. I could probably start keeping cones around for this purpose, but who, sitting on the couch late at night with a glass of wine, wants to eat an ice cream cone?
It also didn’t help that I was making this ice cream on a rush basis before heading down to Rhode Island for a wedding, so didn’t actually get to take a picture of the final product (or really let all of the steps take the right amount of time). And now, because the weekend has been full of wedding fun (congrats, Reiss and Dana!), I’m trying to write up this post super quick before getting dressed and heading to the ceremony. Good thing I’m not big on the whole hair and makeup thing!
Anyways, this ice cream is basically a vanilla base with some brittle and white chocolate mixed in, so nothing to crazy.
Start by whisking the egg yolks in a small bowl until creamy, about 3 minutes.
Next, combine the half and half, brown sugar, and light corn syrup in a medium saucepan over medium heat. Cook, stirring constantly, until all of the sugar melts.
Pour about half a cup of the hot mixture slowly into the egg yolks, whisking constantly, to temper the eggs.
Pour the egg yolk mixture back into the saucepan, and return to heat. Continue to cook, stirring constantly, for about 10 minutes, until the mixture coats the back of a wooden spoon.
After 10 minutes, put the pan into a bowl of ice water and allow the mixture to come to room temperature.
When at room temperature, stir in the vanilla extract. Then transfer to the fridge and chill for at least 4 hours, but preferably overnight. (I did three hours, because time was tight. Don’t follow my lead.)
Once the batter has chilled, use an ice cream maker, according to manufacturer’s instructions, to churn until desired consistency.
Finally, stir in the white chocolate and peanut brittle, put into an airtight container, and freeze.
This is ice cream that would go really well with a fall pie (I’m thinking apple? But also pumpkin…). It may be too early for you to be thinking Fall, what with it being Labor Day weekend and all, but I had my first Oktoberfest of the year on Friday and that got me ready for some apples, pumpkins, and cozy sweaters.
White Chocolate Peanut Brittle Ice Cream
- 3 egg yolks
- 2 cups half-and-half
- 2/3 cup light brown sugar, packed
- 3 tablespoons light corn syrup
- 1 tablespoon vanilla extract
- 1 1/4 cups chopped peanut brittle
- 1/2 cup mini white chocolate chips
- In a small bowl, beat the egg yolks with a whisk until creamy, about 3 minutes.
- In a medium saucepan, combine the half-and-half, light brown sugar and light corn syrup. Cook over medium heat, stirring constantly, until sugar melts.
- Pour about 1/2 cup of the hot mixture into the egg yolks, whisking constantly, to temper the eggs. Return the egg yolk mixture to the saucepan.
- Return the batter to medium heat and continue to cook, stirring constantly, for about 10 minutes, until the mixture thickens and coats the back of a wooden spoon.
- Remove from heat and place saucepan in a bowl of ice water to bring batter to room temperature. Once at room temperature, stir in the vanilla extract and transfer to an airtight container. Refrigerate for at least 4 hours but preferably overnight.
- When batter is chilled, churn in an ice cream maker according to manufacturers instructions. At the end, stir in the peanut brittle and white chocolate. Put in an airtight container and freeze.