Gertie's Old Bay Peanut Brittle Ice Cream
For the ice cream:
475ml heavy cream
475ml whole milk
1 tsp vanilla extract
113g - 157g cups sugar, to taste
4 eggs, beaten
For the Old Bay Peanut Brittle:
Vegetable oil, for greasing cookie sheets
2 tsp OLD BAY Seasoning
Pinch of cayenne pepper
0.5 tsp baking soda
0.5 tsp vanilla
2.5 tbsp white corn syrup
1 tbsp butter
450g, shelled and peeled peanuts
Please note that the peanut brittle can be prepared well in advance.
Ice cream base: In a saucepan, combine the heavy cream, milk, vanilla, and sugar and bring to a boil. Beat the eggs in a medium bowl. Slow whisk in 237ml of the hot cream mixture. Whisk mixture back into saucepan and continue to heat, stirring constantly, until sauce begins to slightly thicken, coating the back of a spoon. Do not bring to a boil. Let the mixture cool slightly and then cover and chill in the refrigerator overnight, or for 4-5 hours. Just before churning the ice cream, place the pieces of peanut brittle into a food processor and coarsely chop by pulsing. Place ice cream mixture into ice cream maker and process according to manufacturer’s instructions. After ice cream is processed, transfer to a large metal mixing bowl and fold in the OLD BAY peanut brittle pieces. Place in a container, cover well, and put into the freezer. Allow to stay in freezer at least 4 to 6 hours before serving.
Peanut brittle: Thoroughly oil three cookie sheets. Mix the OLD BAY Seasoning, cayenne, baking soda, and vanilla together in a small container. Set aside. Place the sugar, corn syrup, water and butter into a heavy-bottomed saucepan and bring to a boil. Continue cooking over high heat, brushing down any crystals that may form on the side of the pan with a pastry brush moistened with water, until the syrup reaches hard crack stage (300-310F) on a candy thermometer. Remove from heat and add the peanuts. Return the saucepan to heat and bring back to a full boil. Remove from heat again and carefully (it may foam up a little) stir in the OLD BAY mixture. Working quickly, pour a third of the peanut mixture onto each of the well-oiled cookie sheets. Spread out with a greased spatula making sure the peanuts are distributed evenly. When the brittle is beginning to cool and congeal, but is still very hot, put on a pair of clean garden gloves. Lightly grease the fingers and palms of the gloves, grasp the brittle and turn it over. Allow to cool slightly, and then grasp the sides of the brittle and gently stretch until it is very thin between the nuts. When brittle is totally cool, break into pieces.
CHEF’S NOTE: Store brittle in small tins lined with wax paper, and then covered with a tight fitting lid. It may also be stored in plastic bags. Store in a dry place.