Hunky Caramel Ice Cream

 

 Oftentimes I like to try new things in the kitchen. One day I had the urge to make peanut brittle. I didn't want it to be the usual peanut brittle you can find in stores. I wanted to make a manly peanut brittle, something that my husband could unabashedly gnaw on. Thinking of the essentials of an all guys poker night, this is what I came up with: peanuts, pretzels, beer and a little bit of kick which would be the cayenne pepper. That was the birth of what I wanted to call The Hunky Peanut Brittle. It was soooo perfect, at least in my head it was.

However, not all things turn out perfect. I started preparing my ingredients, then I began cooking. As soon as I poured the caramel onto my baking sheet, I knew it wasn't going to be  a brittle. I knew it would only remain as a caramel. I was used to this in the kitchen. No spirits were crushed that day. A failure can still be turned into something delicious. Soooooo....that was the accidental birth of my Hunky Caramel Ice Cream.


Hunky Caramel Ice Cream

Ingredients

For the Vanilla Ice Cream:

  • 1 cup whole milk
  • 1/4 cup granulated sugar
  • 2 cups heavy cream
  • Pinch of salt
  • 1 vanilla bean, split in half or 2 tsp. vanilla extract
  • 6 egg yolks

For the Caramel:

  • 1 cup toasted peanuts
  • 1/2 tsp. sea salt
  • 1 Tbsp. cold butter
  • 1 cup sugar
  • 1/4 cup light corn syrup
  • 1 cup dark lager beer
  • 1/8 tsp. cayenne pepper
 

Instructions

For the Caramel:

  1. Mix first 4 ingredients and set aside.
  2. In a large saucepan, mix the beer, sugar, corn syrup and cayenne pepper. Boil over moderate heat for 10 minutes until golden. Stir in peanut mixture and spread on a baking sheet to cool.

For the Vanilla Ice Cream:

  1. Warm the milk, sugar, heavy cream and salt in a medium saucepan over low heat, stirring until sugar is dissolved. Scrape the seeds from the vanilla bean (if using vanilla bean) and toss bean and seeds into the milk mixture. Remove from heat and and let cool for 10 minutes.
  2. Whisk egg yolks and slowly stream in the warm milk mixture. Pour the mixture back into the sauce over a strainer to discard the vanilla beans.
  3. Place saucepan over medium heat, stirring consistently with a spatula. Until the mixture thickens or begins to coat the back of a spoon.
  4. Pour custard mixture onto a sieve (mix in the vanilla extract at this point if using extract) and into a bowl.
  5. Let custard mixture cool.
  6. Once cool, place in a container and cover. Refrigerate for at least 8 hours or overnight.
  7. Follow your ice cream maker's instructions when ready to churn.
  8. When custard turns into ice cream, mix about 1 cup of the Hunky Caramel mixture in with a spatula and freeze.
Notes
Vanilla Ice Cream Recipe, adapted from www.browneyedbaker.com If you don't want your ice cream too sweet, just drizzle over a tablespoon of the caramel mixture onto a scoop of the ice cream instead of mixing it in.