Tag Archives: recipes

no. 2 Brownoffee Brittle

4 Sep


OR…Brown Butter Ice Cream with Toffee Peanut Brittle.

I discovered Jenna during my Junior year at college in Washington, DC. Unfamiliar with the concept of food blogging, I trolled through months of her posts during my first sitting.  Eventually, I found myself checking the blog daily for updates.  The creativity and honesty was shocking. I’d try to explain how cool blogging was to my roommates and friends, but no one seemed as interested as I was.  Why would you spend time cooking in the communal dorm kitchen when there was free pizza at the cafeteria?


Eventually Lauren figured it out.  I met Lauren during a Freshman Prayer Retreat the first weekend of college.  I was wearing a Keith Urban T-Shirt and trying to make new friends and Lauren, miss cardigan and flats, was searching for ways to deepen her faith.  In six years, not much has changed.  Except now instead of awkward ice breakers and whereyafroms, Lauren and I talk incessantly about  butter, heavy cream, garlic, scones, and anything and everything surrounding food.  Lauren hopped on the blog bandwagon and now we discuss JennaJess and Katy and Abby as if we’ve known them for years.  I knew that for her 25th birthday, I’d need to make Lauren something up to par with the recipes of our “friends.” After her first bite she declared “Jess would love this” and I knew I had a winner…


I started making the Toffee Peanut Brittle at 7 am on Thursday morning because, quite frankly, I’m 50 shades of crazy. I’m pretty sure my housemates want to lock me in a closet.  I was a bit disappointed, initially, thinking I had burnt the peanuts (because I was spending too much time texting Lauren in between stirring) and nearly called the whole thing off.  By the time I came home, the brittle was fine and I powered through the base.  I had begun to grow tired of waiting over night for my bases to cool, so I took a more aggressive approach with this recipe and created an ice bath for the mixture.  In reality, I wanted to wrap this recipe up in a day so that I could eat it whilst my lump was the couch watching Married to Jonas the BBC.

The recipe seems a tad overwhelming, but really, it’s not. One of the funniest parts of making ice cream is that everyone thinks you’re some sort of culinary goddess when in fact you boiled some crap and put it in a machine.  Your secret’s safe with me 😉

Go get em.


Brown Butter Ice Cream with Toffee Peanut Brittle

For the Brittle:

  • 1 c white sugar
  • 1/2 c light corn syrup
  • 1/4 tsp. salt
  • 1/4 c. peanuts (I used unsalted but would switch to salted next time ’round)
  • 2 tsp. butter
  • 1/4 cup water <– only thing you’ll see here w/o calories.
  • 1 tsp. baking soda
  • 1/4 cup of toffee bits (sold near the chocolate chips at the grocery store)
  • Candy thermometer

1. Get yourself together. Seriously, the recipe moves quite quickly and you’ll want to have everything laid out and measured so that you feel like a wizard while making it.

2. Grease a cookie sheet and set aside.

3. Bring your sugar, corn syrup, salt and water to a boil. Stir in peanuts. Continue to stir frequently until your candy thermometer reaches 300 degrees Fahrenheit. This took about 10-15 minutes which is why I got bored, started texting and nearly ruined everything. But just keep stirring.

4. Remove from heat and stir in baking soda and butter.  You’ll feel like you’re making a 7th grade science project because the mixture takes on a life of it’s own at this point.

5. Transfer to the baking sheet and use a fork to spread the brittle to about the width of the sheet.  Sprinkle your toffee evenly before the brittle hardens.

6. After 30 – 60 minutes, break the brittle. Set aside 2/3 c of finely chopped brittle for the mixture.

7. Smack the hands of anyone who picks at it.

For the ice cream:

  • 3/4 stick (6 tbsp. unsalted butter)
  • 1 c. heavy cream
  • 1 c. whole milk
  • 6 egg yolks
  • 1/3 c. white sugar
  • 1/3 c/ dark brown sugar
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 2/3 c. peanut brittle

1. In a small skillet, melt the butter and stir occasionally for about 5-7 minutes or until the mixture turns a dark amber color. Remove from heat and set aside to cool.

2. Bring your heavy cream and milk to a simmer, about 140 degrees on the candy thermometer. Remove from heat and set aside to cool.

3. Whisk/blend your egg yolks, sugar, and salt for about 2 minutes or until the mixture thickens.

4.  Add the brown butter to the egg mixture and whisk.

5.  Slowly add your cream mixture to the egg mixture taking caution not to scramble the eggs.  To avoid ruining the entire mixture, I use a ladle and ladle one scoop of the cream into the eggs at a time and then whisk to blend.  Speaking from experience, scrambled egg ice cream does not taste good.

6. Heat the entire mixture to 175 degrees, stirring frequently.

7. At this point you can either let the mixture refrigerate over night, or create an ice bath.  I added ice and water to a large bowl and let the base rest in that for about 45 minutes. Once cool, stir in the vanilla extract to intensify the flavor.

8. Once cooled completely, transfer the mixture to your ice cream maker and freeze per your manufacturers instructions.  When there is about 2 minutes left in the cycle, add your toffee peanut brittle.

9. Get a spoon

Spice it up: Instead of peanut brittle you might try cinnamon, caramel or chocolate covered pop corn as mix-ins

Take it down: substitute the whole milk for skim milk and the 6 egg yolks for one whole egg to lighten your base.  Keep in mind that this may result in a more icy-consitency because you are lowering the fat content of the base

Happy Scooping 🙂


no.1 Apple Pie

25 Aug


I was assigned a very important task at work this week. High profile, high pressure, very stressful. We had one of our senior officers visiting the Baltimore office from Scotland and it was my responsibility to organize a “typical American pot luck lunch.”  Let’s keep in mind that I work in finance. These are the tasks they assign the History majors. Whatever, I’ll take it. Get your numbers out of my face.

Since I talk about ice cream ad nauseum, I figured it was time to deliver the goods. Soo…what’s more American than Ice Cream? Apple Pie Ice Cream, of course!

I first tested out this flavor last Thanksgiving when I was using a simple non-boil technique and decided that I needed to retry the recipe. Surprisingly, I couldn’t find a single recipe that spoke to what I was looking to make. Then again, Google searching using “heated apple pie ice cream with some kind of like cookie and/or crust topping” probably wasn’t the best approach.


Nevertheless, this blend of three different recipes turned out incredible! Upon tasting it, the Scottish visitor jumped, clicked his heels together and exclaimed, “You may be halfpenny aff the shillin’ but this is bloody brilliant!” Just kidding, he didn’t say that at all. I think it was something along the lines of “Well done, Kelly.”  But he said it in my head. Don’t fire me.

Well, here you go. Would love to see/hear your attempts/feedback.

Happy churning!

Apple Pie

(makes 1 – 1.5 quarts)

(Prep time: 20 minutes)

(Inactive time: 10-12 hrs)

(churn time: 20-30 minutes, or your manufactures recommendation)


For the “crust”

  • 8 Oatmeal cookies (You could also use 5 sheets of graham crackers or 1.5 cups of teddy grahams).
  • 1 Tbsp. butter.

For the “filling”

  • 2 lg apples (or 3 small) cored, peeled and chopped.
  • 1 tsp ground cinnamon
  • 1 Tbsp white sugar.
  • 1 Tbsp butter.

For the base

  • 3 c. heavy cream.
  • 1 c. whole milk
  • 3/4 c. white sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 2 tsp. ground cinnamon

1. To prepare the crust, preheat your oven to 375 degrees.  On a cookie sheet, crumble the cookie of your choice and drizzle 1 tbsp of melted butter. (tip: I usually lay out a sheet of aluminum foil to make clean up a smidge easier).  Bake for 5-7 minutes. Set aside to cool.


2. In a large frying pan melt 1 tbsp of butter. Add your diced apples, sugar, and cinnamon and fry for 10 minutes or until the apples begin to caramelize.  Be sure to stir every few seconds. Set aside to cool

3. Heat the heavy cream and milk over medium heat, stirring frequently until the mixture reaches 140 degrees and remove. If you do not have a candy thermometer to measure temperature, heat until the back of your spoon has a thick film (usually between 7-10 minutes). Once the mixture reaches the desired temperature, remove from heat

4. While your milk is heating, blend your eggs, sugar, vanilla and cinnamon until the sugar is dissolved completely.

5. Temper your cream mixture into your egg mixture to avoid cooking the eggs.  I ladled one scoop of the cream into the eggs and whisked constantly to avoid scrambled eggs.

6. Once mixed completely, heat the mixture again to a high temp of 175.  This usually another 5-10 minutes.  Be sure to stir frequently/constantly to avoid burning the milk. Your mixture should not be at a rapid boil.


7. Refrigerate your base 10-12 hours or overnight for best results.

8. Pour the mixture into your ice cream maker and freeze per your manufactures instructions.  Add your apples and crust 5 minutes before entirely frozen.

9. Freeze for another 2-3 hours.

10. Get a spoon.