Remember the chocolate spread I talked about in one of my last posts? Well, I found some good use for it beside spreading it on bread. It makes a great ice cream ingredient! This ice cream recipe requires two or three ingredients which you might not have on hand but I also added suggestions for what you might use instead.
Chocolate Peanut Brittle Ice Cream
1 2/3 cups soymilk, divided
1/3 cup soy cream (or full fat coconut milk)
4 T cornstarch
100 g (1/2 cup) sugar
1 T vanilla sugar (or 1 t extract)
2 T Dutch processed cocoa powder
85 g (1/4 cup) chocolate spread*
60 g (1/3 cup) peanut brittle**, coarsely ground in your mortar and pestle (a food processor works to, but be careful, you don’t want flour)
*or use 85 g (3 oz) semisweet melted chocolate.
In a small bowl combine 1/3 cup soymilk with cornstarch and whisk until dissolved. Set aside. In a small bowl combine the remaining 1 1/3 cups soy milk with soy creamer. Add sugar and bring to a boil until dissolved (medium heat). Add cornstarch mixture and cook until thickened for about 1-2 minutes. Remove from heat and stir in chocolate spread. Now stir in cocoa powder and whisk until no lumps remain. Let cool to room temperature and then refrigerate for 6-8 hours or over night. Freeze in your ice cream machine according to manufacturer’s directions. If you don’t have an ice cream machine, you can use this method. As soon as your ice cream is finished stir in peanut brittle and transfer to freezer. Let freeze 3-4 hours before using. Serving this ice cream with roasted and salted peanuts on top makes it extra delicious. (Remember the spread had also salt?)
**This is the peanut brittle I use (I hope brittle is the right translation):
It is crumbly and crunchy, has more peanuts than sugar coating and is easy to break apart. It comes in a bar and these bars are easy to find here in Germany. If you have something else on hand or want to use different nut brittle that is fine, too. Coursly ground salted and roasted nuts would work as well.
A word about thickeners: As some of you might remember I used a tiny amount of guar gum in some ice cream recipes before. I don’t do that any longer. I’ve also made some ice cream with arrowroot. I also don’t do that any longer. The thickener of my choice is cornstarch. I use more than recipes would usually call for. In my personal experience this is the best way to get an ice cream that won’t behave like an ice block. Even after a couple of days it is scoopable right out of the freezer. Of course I am not a trained chef and can only speak from my experience. If you want to use other thickeners, you can of course use them to find out what works best for you. Happy ice cream making.