Brown Butter And Peanut Brittle Ice Cream – a delicious recipe with butter, heavy whipping cream, milk, egg yolks, sugar, brown sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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 178u00b0F, about 5 minutes. Strain custard into large bowl. Set bowl over larger bowl of ice water. Stir until custard is cold. Stir in vanilla.
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:
1177
kcal
Calories
96
g
Fat
49
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 tablespoons ( 3/4 stick) unsalted butter, 2 cups heavy whipping cream, 1 cup whole milk, 6 large egg yolks, and more.
Yes, Brown Butter And Peanut Brittle Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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