Peanut Butter Brittle Ice Cream

1. 1

   Lightly oil a 12-inch sheet of heavy-duty foil.

2. 2

   In a dry small heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted.

3. 3

   Cook caramel without stirring, swirling pan, until golden.

4. 4

   Add peanuts and a pinch salt, stirring until mixture is combined well (caramel will not completely coat nuts).

5. 5

   Immediately transfer mixture to foil and cool completely, about 20 minutes.

6. 6

   Peel off foil and break brittle into pieces.

7. 7

   In a food processor pulse brittle until coarsely ground.

8. 8

   Brittle may be made 3 days ahead and kept in an airtight container at room temperature.

9. 9

   In a deep heavy saucepan heat milk, peanut butter, and sugar over moderate heat, stirring constantly, just until smooth (do not let simmer), about 4 minutes.

10. 10

    Stir in vanilla and cool to room temperature (do not chill).

11. 11

    Freeze mixture in an ice-cream maker and transfer to an airtight container.

12. 12

    Stir in 1 1/2 cups brittle and put in freezer to harden.

13. 13

    Ice cream may be made 1 week ahead.

14. 14

    Serve ice cream with dark chocolate sauce and sprinkle with remaining peanut brittle.

* Per serving · 4 servings · Values may vary.

No additional tips available.