Malted Vanilla Ice Cream With Peanut Brittle And Milk Chocolate Pieces Food

MALTED VANILLA ICE CREAM

Steps:

• To make the ice cream base: Stir the gelatin into 1/2 cup of cold water in a small bowl; Set the mixture aside (this will bloom into a semi-solid state).
• Heat 2 cups of the milk in a saucepan over medium-low heat, stirring occasionally. When the milk begins to steam remove it from the heat. And stir in the gelatin. Stir until the gelatin is fully dissolved.
• Put the malted milk powder into a blender. Add 2 cups of the cold milk. Blend well, stopping to scrape down the sides with a spatula. (If there's no blender handy, just beat the malted milk well into the milk until there are no lumps).
• Pour the malted milk mixture into the ice cream maker. Add the heavy cream and stir. Stirring constantly, mix in the hot milk and gelatin mixture. Add the remaining milk, sugar, vanilla, and salt and stir until the sugar dissolves.
• To freeze the ice cream: Assemble the dasher, position the can lid, put the can in the tub and secure the crank assembly. Turn the crank to make sure everything is put together correctly.
• Find the little hole in the side of the tub near the top of the can. Make sure that the hole is open. Drop about 2 cups of crushed ice into the tub. Sprinkle the ice with 1/2 cup rock salt, evenly covering it. Repeat this process. Now someone should begin turning the crank, which remain in motion until the ice cream is frozen.
• Continue to add ice and salt in the proportion above until you have reached the top level of the can and continue cranking. In about 20 minutes the crank will become very difficult to turn. This indicates that the ice cream is done.
• Remove the crank assembly. Pull the can up a bit in the tub. Wipe the ice and salt from the lid and the top of the can. Remove the lid. Pull up the dasher and scrape it off with a rubber spatula. Most people dig in right at this point and enjoy the ice cream even though it is still a little soft. Others like to remove the can and put it in a freezer (or put the ice cream into smaller containers) and harden the ice cream for a few hours before eating.

PEANUT BRITTLE

Steps:

• 1. Line a large rimmed baking sheet with parchment paper or a nonstick mat, or spray with nonstick spray. Set aside.
• 2. Combine the sugar, water, tapioca syrup, and salt in a small, heavy nonreactive saucepan and attach a candy thermometer. Put the pan over medium heat and cook without stirring until the mixture reaches 280°F, also known as the "soft crack" stage, 20 to 25 minutes.
• TIP : Don't walk away from the pan, especially once it reaches around 250°F, when the mixture becomes more likely to burn.
• 3. Remove the thermometer. Stir in the peanuts and continue to stir frequently as the peanuts toast and the syrup browns. When the peanuts are toasted and a golden color and the syrup is a mahogany brown (about 5 minutes longer), remove from the heat. Carefully stir in the baking soda and, once the mixture is blended, stir in the butter.
• 4. Pour onto the prepared baking sheet and use a heatproof spatula to spread the peanuts in a single even layer about 1/4 inch thick. (Work quickly before the brittle hardens, but be careful-it's extremely hot!)
• 5. Let cool to room temperature, about 1 hour. If the top of the brittle looks or feels a little greasy, just blot it with a paper towel. Once cool, break into chunks or chop into 1/8- to 1/4-inch pieces and store in an airtight container.