Serve 6-7 (approx 1kg)
For the ice cream:
400ml whole milk
400ml whipping cream
200g caster sugar
2 tsp vanilla extract
200g smooth or crunchy peanut butter
For the salted peanut brittle:
150g caster sugar
20g unsalted butter
200g roasted salted peanuts
To make the ice cream, put the milk, cream and sugar in a pan and bring to just below boiling point. Add the vanilla extract.
Put the peanut butter in a mixing bowl and add a couple of tablespoons of the heated-milk mix to the peanut butter, stirring constantly to combine. Gradually add the rest of the heated milk and stir everything together. Allow to cool.
Churn the mixture in an ice-cream machine until it is firm. Put in a sealed container and over the top of the ice cream with waxed or greaseproof paper. Transfer to the freezer until needed.
To make the salted peanut brittle, put half of the sugar in a pan over a moderate heat. Stir until the sugar dissolves; it will become crumbly to begin with, but don't worry. Make sure all the sugar is dissolved before you add the remaining sugar. Scrape the bottom and the sides of the pan as you go along until you have added all the sugar. Cook the caramel until it reaches a lovely golden brown.
Add the butter and the peanuts and stir them around for a few minutes until the peanuts are coated in the caramel. Pour the mix onto a sheet of foil or non-stick baking paper and allow to cool.
Once cooled and hardened, break up the brittle into small or large chunks. If not using immediately, transfer to a container and store in a cool, dry place.
Serve the ice cream topped with the salted peanut brittle.
This is so good as to not be wholly legal. It was also a really easy ice cream to make, some seem to be really fussy and precise.
Also, because home made ice creams aren't full of all those extra ingredients, you have to remember to take it out at least half an hour before you need it to give it time to soften up a bit.
Taken from: Lola's Ice Creams & Sundaes