The Ice Cream & Frozen Yogurt Cookbook/Mable and Gar Hoffman 2004

Alpine Peanut Ice Cream
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
1 quart N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 (5-inch) vanilla bean, cut into 1/4-inch pieces 1/2 cup sugar 2 teaspoons cornstarch
2-1/2 cups half-and-half 2 tablespoons light corn syrup 1 egg, beaten
1/2 cup whipping cream 3/4 cup chocolate-covered peanuts, coarsely chopped



1 Puree vanilla bean and sugar in blender or food processor fitted with a metal blade until only small specks of bean are visible. In medium saucepan, combine sugar mixture with cornstarch. Stir in half-and-half and corn syrup. Cook and stir over medium-heat until mixture boils; cook and stir 1 minute longer. Remove from heat. Stir 1 cup hot mixture into beaten egg. Stirring constantly, pour egg mixture into remaining hot mixture. Cook and stir over low heat 2 or 3 minutes until thickened. Strain to remove vanilla bean. Stir in whipping cream and chocolate-covered peanuts. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions; or follow refrigerator-freezer instructions.

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