Caramel Ice Cream Pie  topped with  Crunchy Peanut Brittle

Source : For Caramel Sauceplace Cream In Small Saucepan Scrape In Seeds From Vanilla Bean Add Bean Bring Just To Simmer Mix In Butter And Sea Salt Set Vanil...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : August 19, 2021

Step:

  1. FOR CARAMEL SAUCE
    Place cream in small saucepan. Scrape in seeds from vanilla bean; add bean. Bring just to simmer. Mix in butter and sea salt; set vanilla cream aside. Then stir in the sugar, 1/3 cup water, and corn syrup in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, brushing down sides with wet pastry brush and swirling pan occasionally, about 12 minutes. Remove from heat.

  2. 1.Whisk in vanilla cream (mixture will bubble). Set sauce aside.

  3. FOR PIE: Heat up oven to 220C - 375F. Line a 22cm diameter pie dish with foil. Finely grind graham crackers and brown sugar in processor. Add butter and vanilla; blend until moist crumbs form. Add nuts; blend just until finely chopped. Using plastic wrap as aid, press crumbs firmly onto bottom and up sides of foil-lined pie dish. Freeze 20-30 minutes.

  4. Bake crust until brown, about 15 minutes. Freeze 1 hour. Using foil, lift crust from dish; carefully peel off foil. Return crust to pie dish. Drizzle 1/2 cup caramel sauce over bottom of crust. Freeze 30 minutes. Spoon 1 1/2 pints ice cream into crust; smooth top. Drizzle 3 tbs peanut butter over, then 2 tbs sauce. Sprinkle with 1/2 cup brittle. Freeze 1 hour.

  5. Spoon remaining 800cc - 1.5 pints of ice cream over; smooth top. Drizzle 2 tablespoons peanut butter over, then 2 tablespoons sauce. Sprinkle edge of pie with 1/2 cup brittle. Freeze 4 hours. DO AHEAD: Pie can be made 3 days ahead; tent with foil and freeze. Cover and chill remaining sauce.

  6. Cut pie into wedges. Rewarm sauce and serve separately.


Ingredients

  1. caramel sauce
  2. 3 /4 cup whipping cream
  3. 1 /2 vanilla bean, split lengthwise
  4. 2 tablespoons (1/4 stick) unsalted butter
  5. 1 /4 teaspoon fine sea salt
  6. 3 /4 cup sugar
  7. 1 /3 cup water
  8. 1 /4 cup light corn syrup
  9. pie
  10. 9 whole graham crackers
  11. 1 /4 cup (packed) dark brown sugar
  12. 5 tablespoons unsalted butter, melted, hot
  13. 1 /2 cup salted roasted cocktail peanuts
  14. 1 (1/2 teaspoons) vanilla extract
  15. 5 tablespoons natural-style creamy peanut butter
  16. 1 cup coarsely chopped peanut brittle
  17. 3 pints premium vanilla ice cream, slightly softened

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