Crunchy Peanut Brittle-Chocolate Ice Cream

In a saucepan over medium heat, combine 1 1/2 cups of the cream, the milk and peanut butter. Heat, stirring constantly, until the peanut butter is melted, the mixture is blended and steam begins to rise from the surface, 10 to 12 minutes. Remove from the heat.

In a heatproof bowl, whisk together the egg yolks, sugar and salt until blended. Gradually add the hot cream mixture, whisking constantly until incorporated. Pour the mixture into the saucepan and set over medium-low heat. Cook, stirring slowly and continuously with a wooden spoon or spatula, until the custard thickens and a finger drawn across the back of the spoon leaves a path, 10 to 12 minutes; do not allow the custard to boil.

Pour the custard through a fine-mesh sieve set over a clean bowl. Nestle the bowl in a larger one filled halfway with ice water and cool the custard to room temperature, stirring occasionally. Refrigerate until chilled, at least 3 hours or up to 1 day.

In a small saucepan over medium heat, warm the remaining 1/4 cup cream until simmering. Put the chocolate in a heatproof bowl and pour the hot cream on top. Stir until the chocolate is melted and the mixture is smooth. Set the ganache aside.

Transfer the custard to a Breville smart scoop ice cream compressor and freeze on the “ice cream” setting according to the manufacturer’s instructions, about 26 minutes, adding the peanut brittle when the machine indicates to incorporate the “add-ins.” If using another type of ice cream maker, freeze according to the manufacturer’s instructions. Transfer the ice cream to a large bowl and gently swirl in the ganache.

Transfer the ice cream to a freezer-safe container and freeze until firm, at least 4 hours or up to overnight, before serving. Let stand at room temperature for 15 minutes before serving. Makes about 5 cups ice cream.

Williams-Sonoma Kitchen.