Recipe ingredients
- 2 cups half-and-half
- 2/3 cup firmly packed light brown sugar
- 3 tablespoons light corn syrup
- 3 large egg yolks
- 2 teaspoons vanilla extract
- 1 cup coarsely chopped or broken peanut brittle
Recipe method
- Combine half-and-half, brown sugar and corn syrup in a medium-size saucepan and cook over medium heat, stirring constantly, until the sugar dissolves completely. Remove from heat.
- Beat egg yolks until creamy, then add 1/2 cup of the hot cream mixture, stirring to heat them. Put saucepan back on heat and add warmed yolks, stirring. Continue to cook over medium-low heat until mixture coats the spoon.
- Remove from heat. Allow to cool and stir in vanilla extract. Chill and pour into an ice cream maker and freeze until partially set, about 20 minutes.
- Stir in peanut brittle and continue freezing until firm, following manufacturer directions.
Other ice cream recipes:
Peanut brittle ice cream recipe
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