Peanut Butter Ripple Philadelphia Style Ice Cream with Peanut Brittle and Pretzels
- ½ tsp baking soda
- 180g light corn syrup (glucose, golden syrup or honey would work here too)
- 100g sugar
- 2 Tbsp water
- 225g Salted, roasted peanuts
Ice Cream Base
- 500g (2 cups) heavy Cream
- 150g (¾ cup) granulated sugar
- pinch of kosher salt
- 250g (1 cup) whole milk
- ½ tsp vanilla bean paste
- 250g smooth peanut butter, warmed slightly in the microwave until it is a little runny
- 100g pretzels, chopped
- Line a sheet pan with parchment paper or a silpat, and grease lightly with cooking spray. Measure out the baking soda, and sift if there are any lumps. Set aside ready to be used.
- Place the corn syrup, sugar, and water in a heavy bottomed saucepan. Bring to a heavy boil, then add the peanuts. Cook, stirring frequently with a rubber spatula, until the mixture reaches 300°f / 149°c.
- Remove from the heat and add the baking soda, stirring quickly to combine. Working quickly, transfer the mixture onto the prepared baking sheet, and spread with the spatula into a thin layer.
- Leave the brittle to set, before breaking up into chunks and chopping coarsely. Store in an airtight container or use immediately.
ICE CREAM BASE
- Combine 250g (1 cup) of the Cream, Sugar, and salt in a small pot, and heat over low heat, stirring gently, until warmed through and the sugar has dissolved.
- Remove from the heat and add the rest of the cream, the milk, and vanilla bean paste. Transfer to a container, and place in the refrigerator until completely cool.
- Place a loaf pan or whatever vessel you are going to use to freeze the ice cream in the freezer (A loaf pan works well for layering).
- Churn the ice cream base in your ice cream maker according to manufacturer's instructions. In the last 5 minutes of churning, add in the peanut brittle and chopped pretzels.
- Place a loaf pan in the freezer. Once the ice cream has finished churning, remove it from the machine. Layer a third of the mixture into the loaf pan, then drizzle over about a third of the warmed peanut butter, swirling with a knife. Repeat the layering process, layering up ice cream and peanut butter, until you have used up all your ice cream mixture - leave some peanut butter swirl on the top.
- Press a piece of wax paper directly against the surface of the ice cream, and freeze until solid, ideally overnight.
Ice Cream Base and peanut brittle from The Perfect Scoop