Peanut Brittle
ICE CREAM
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INGREDIENTS:
(makes approximately 1 litre)
for the Ice Cream:
for the Peanut Brittle:
METHOD:
for the Peanut Brittle:
Prepare a baking tray with a sheet of wax paper. Heat the sugar and water on medium high heat until the mixture turns into a golden colour, put the heat off and immediately add the vanilla and peanuts. Work fast. Scoop the mixture onto the prepared wax paper and flatten with the back of your wooden spoon. Allow to cool/harden at room temperature. When cooled, put into a zip-lock bag and chop into pieces with your wooden rolling pin.
for the Ice Cream:
Whip your cold cream until it forms stiff peaks, fold the tin of cooled condensed milk to the whipped cream by using a spatula. Add the chopped pieces of peanut brittle, pour into a container and freeze for a minimum of 6 hours. You don´t need to whisk the mixture during the freezing process because condensed milk is a magic ingredient when making no-churn ice cream.. the end result will be creamy, smooth and not at all icy :-)
ENJOY! Be warned this is super delish.. you might go back for seconds ;-) ;-)
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