Peanut brittle ice cream

INGREDIENTS

1 quantity Simple vanilla custard ice cream

320g unsalted roasted peanuts

460g caster sugar

1 tablespoon glucose syrup

150g butter, cubed

1 teaspoon bicarbonate of soda

METHOD

Prepare the simple vanilla custard ice cream.

While the ice cream is setting, cook the peanuts in a dry frying pan over low heat until lightly coloured, about 2–3 minutes, shaking the pan often. Remove from the pan and spread in a single layer on a large baking tray lined with baking paper.

In a large saucepan over high heat, put the sugar, glucose and 60 ml water. Once the sugar has melted, boil the mixture, without stirring, until it is a dark amber colour, about 10 minutes. Add the butter, 1 cube at a time, whisking until fully incorporated. Stir in the bicarbonate of soda – it will bubble up slightly.

Pour the mixture evenly over the peanuts on the tray and leave to set, about 30 minutes

Once the peanut brittle has set, place it in a tea towel and smash it onto a work surface (or use a mortar and pestle), until the bits are roughly the size of a 10 cent piece.

Remove the ice cream from the freezer, and allow it to soften slightly if necessary, then fold through 1 cup of the peanut brittle. Sprinkle a little more brittle over the top of the ice cream. Place the ice cream back in the freezer to set until firm, 1-2 hours.

BRENT’S TIP:

Store the left-over peanut brittle in an airtight container for 1-2 weeks.

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