Sugar Cone Peanut Brittle Ice Cream and Cuisinart Giveaway

“What the what?” (I can hear you saying…) Let me explain. Peanut brittle, with added chunks of sugar cone. So Sugar Cone Peanut Brittle. But I don’t want any of you to break a tooth on frozen brittle (I don’t want  your dental bills, ha!), so we’re going to take that brittle and process the heck out of it so it becomes a velvety “butter.” Like nut butter, only better. Way better! It’s a burnt sugar bonanza in your mouth. Good on a spoon, or dip a pretzel in it, or heck, dip your face in it. But save some for the ice cream!

The contest is closed, but the recipe still rocks, so check it out below! The randomly chosen winner is Renee - Kudos Kitchen. Congratulations, Renee and thank you to all of you for playing along!

We’re not only going to mix some of that brittle butter into the ice cream base, but we’re going to swirl some in at the end for added burnt sugar goodness on your taste buds. With some chopped peanuts and chocolate flakes for good measure.

This is my latest entry for Scoopapalooza. And oh hell, it’s a decadent one if I do say so. You can read all about Scoopapalooza on our Flickr Group page, and also Like us on our Facebook page. This way, you’ll never be at a loss for ice cream ideas! And as always, please join us if you like! Making ice cream just makes you happy. Bad day? Ice Cream! Annoying boss? Ice cream! Kids going nuts? ICE CREAM!

And in addition to all of this ice creamy goodness going on, Heather from He Cooks She Cooks and I have a fabulous giveaway to kick off Summer and a Summer of Scoops! We’re each giving away a Cuisinart 2 Qt. Ice Cream Maker ($145.00 Suggested Retail Value).

Yes, that’s right. We each have one to give away, so you have double the chances of winning one. Cuisinart has generously provided each of us with an ice cream maker to use and review, and two more to get a couple of lucky readers a jump on a summer of ice cream! (A huge thank you to Rachel!) Read on to find out how to enter.

Using the Cuisinart ICE-30BC is so much fun! It works great, and looks good on the counter, as well. From the website:

• What's better than a quart of luscious homemade ice cream, sorbet or frozen yogurt? Two quarts! The fully automatic Cuisinart® Pure Indulgence™ makes 2 quarts of your favorite frozen desserts or drinks in as little as 25 minutes. It's easy -- an integrated motor, double-insulated freezer bowl and automatic mixing paddle do all the work. Results are consistently smooth, cleanup is easy, and the brushed metal styling is simply sensational.
• Double insulated freezer bowl holds up to 2 quarts of frozen dessert
  Brushed metal housing with embossed logo
  Fully automatic
  Heavy-duty motor makes frozen desserts or drinks in as little as 25 minutes
  Large ingredient spout for adding mix-ins
  Instruction/Recipe book
  Limited 3-year warranty
  BPA Free

You’ll love using this ice cream maker, and with a trusted name like Cuisinart, you don’t need to worry about it breaking down. The large ingredient spout is worth the price of admission alone! My last ice cream maker had a small one--and size does matter in this case. And just think about how much fun you’ll have making ice cream this summer!

Sugar Cone Peanut Brittle Ice Cream

Makes 2 quarts

3 cups half and half
1 cup sugar
1/4 tsp salt
1 1/2 cups heavy cream
1/2 tsp vanilla powder (totally optional)
1-2 tsp vanilla extract
1/2 cup of the sugar cone peanut brittle butter (recipe below)
1/3 cup chopped peanuts
1/3-1/2 cup chocolate chips, melted and cooled, broken into "flakes" (instructions below)
Remaining sugar cone peanut brittle butter to swirl in

In a medium bowl, whisk the half and half with the sugar and salt until their dissolved completely. Stir in the heavy cream, vanilla powder (if using) and extract. Now whisk in 1/2 cup of the brittle butter. You'll have to work it in, and there may be some small lumps left, but don't worry, it's all good in the end.

Make sure the mixture is nice and chilled. Chill in the fridge if need be. I whisk mine up in a medium bowl set in a large bowl with ice to keep it cold while I work.

Freeze in your ice cream maker according to manufacturers instructions. This should take about 25 minutes.

While that's working, melt the chocolate chips in the microwave, 30 seconds at a time, stirring at each interval. When completely melted, spread very thin on a parchment lined baking sheet. Put the baking sheet in the fridge or freezer to chill. When it's completely chilled, remove it and using the paper, break the chocolate into "flakes." I used a dough scraper (straight edge) to help it along.

When the ice cream is done freezing in the machine, add the chopped nuts and chocolate flakes and let the machine stir them in. This should only take about a minute or less.

Turn the ice cream out into an airtight container, and working quickly, plop the remaining sugar cone brittle butter into the ice cream--in smaller clumps, not one large one, and swirl it in with a knife or rubber spatula. Freeze for a few hours or overnight and then pig out!

Sugar Cone Peanut Brittle Butter

Makes a little more than one cup

1 1/3 cups sugar
1 tsp vanilla
1/2 tsp Kosher salt
1 cup peanuts, roughly chopped
6 sugar cones, broken up into small bits (about 1 cup total)
1 tbsp coconut oil (if you don't have coconut oil, use canola or some other neutral oil)

Line a baking sheet with parchment paper and lightly butter the parchment.
Pour the sugar in a heavy 10-12 inch skillet, and heat it over low heat for about 20 minutes.
The sugar should start melting around this time. If you're impatient like me, you can turn the heat up a little, but watch it carefully. Swirl the pan around if the sugar seems to be getting too dark. If the sugar isn't melting in the center, stir it just a bit with a wooden spoon--not plastic!

When the sugar is all melted and caramel colored, remove from heat and stir in the vanilla, salt, nuts, and sugar cone pieces--again--using a wooden spoon.
Return the pan to low heat and stir to coat the nuts and cone pieces.
Heat until the caramel starts to bubble.

PLEASE remember that this is extremely hot, so be careful.
Pour it out on to the parchment, and separate the big clumps. Let it cool completely. When it's cooled, break the brittle into pieces and set aside 1/2 cup for eating or garnish. Add the rest to your food processor. 

Pulse the brittle until it's a fine powder. Continue processing until the powder starts to come together in a smooth paste. This will take a few minutes--maybe 7-10? Mine needed a little help at this point, so I added the 1 tbsp of coconut oil and it turned into a paste immediately. Store at room temperature in an airtight container.

• This ice cream is creamy and rich--and not too sweet with the added nuts. The chocolate chips I use are Ghirardelli Bittersweet, so they cut the sweetness factor, too. It scoops well and satisfies your cravings for sweet, salty, crunchy and smooth, all in one. 

The rules are simple.

Leave us a comment here telling us if you could make any ice cream flavor at all - what would it be. No answer is too weird. You know you want that taco ice cream.

For additional, completely optional entries:

1. Tweet about this contest: "Win a Cuisinart 2qt ice cream maker from @MyCuisinart & EllesNewEnglandKitchen.com / @elleskitchen  http://tinyurl.com/7r2aopf  #giveaway." Then come back and leave an additional comment telling us you tweeted.

2. Share this giveaway on Facebook. Come back and leave an additional comment.

3. Stumble this page with a thumbs up and you’ll get one more comment. Be sure to let me know that you did!

4. Like Cuisinart on Facebook, and leave yet another comment here.

SO that would give you a total of FIVE entries to win this AHMAZING ice cream maker. Head on over to Heather’s blog to check out her ice cream and get more entries! And laugh your butt off--man, she cracks me up!

A random winner will be chosen on Friday, June 22nd. You must leave a valid email address so you can be contacted. You’ll have two days to respond or another winner will be chosen. Open to US residents only.

Disclaimer: We were given the Ice Cream Makers to review at no charge.

Caramel Corn with Pretzels, Peanuts and Chocolate Drizzle

You could call this “Caramel Corn, Part II.” I’ve posted my all time favorite caramel corn recipe already. As I said in that post, I’ve tried so many recipes over the years, but they were never just right. Always too sticky, too messy, too complicated…you name it. This one is simple and delicious. I thought I couldn’t make it any better. But I did! Which may or may not be a good thing, because damn, it’s addictive! I added mini pretzels, peanuts--and if that wasn’t enough, an over the top chocolate drizzle, that’s sprinkled with salt.

Oh. My. It’s funny--when you try it all together, it’s like a sweet and salty chocolate chip cookie! The chocolate, butter and brown sugar mingle on your tongue and you’ll just want more and more. And more! Which is why I sent most of it to the office with my husband this morning, and I just got word that it’s a big hit.

So, yeah. This is a microwave recipe. There’s no standing over the stove or wondering if your caramel is at the correct stage, and no baking. It’s so simple! But here are a few things I’ve learned over the years:

• Use a glass bowl--not plastic. I finally got a bigger microwave and thought I could switch to a larger plastic bowl, as opposed to the 2 QT. Pyrex glass bowl that I’ve always used. No. No, no, and no. I burned my first batch the other day, and as a result, the bowl melted on the bottom. Oops! What a mess. So stick with glass, and have potholders close at hand in case the bowl is getting hot. If you’ve got a 3 QT. glass bowl and it fits in your microwave, even better!
• In my old, small microwave, in the “cook for 4-6 minutes” step, I needed the 2 minute intervals to get the caramel to get darker. In my new larger one, it only takes a few minutes, stirring every minute, and maybe every 30 seconds toward the end to avoid burning. And I’ll be damned, but I cannot see how many watts our new oven is, no matter where I look! So play it by ear, erring on the side of shorter cooking/stirring intervals. Because it stinks to have to toss out an entire batch of caramel corn!
• When you add the popcorn into the caramel and start to stir it in, you may be thinking “Oh that Elle! What the hell did I get myself into?” But LISTEN. Add half the popcorn, stir, then add the rest. A few kernels may jump out of the bowl, but pop them back in. And keep stirring, because as the kernels get coated, it gets easier and easier to stir. Trust me.
• After you pop the popcorn, please be careful to remove the unpopped kernels. You definitely don’t want friends coming to you with a dental bill because they broke a tooth on your caramel corn.
• Speaking of popcorn, you can use microwave popcorn, or like we do, get out your Whirley Pop and pop your own! It takes just a few minutes longer, but it tastes so much better and fresher than chemically processed popcorn. I find that lightly spraying the popped corn with this canola oil, then sprinkling with salt makes it perfect! I don’t even miss the butter. I’m serious!

When all is said and done, this is a fast, easy recipe. Once you get it on the baking sheet, it cools in about 10 minutes and you can start pigging out. So you know what that means? This isn’t only good for planning ahead to serve, but it’s fantastic for a last minute snack attack! Oink!

• Game snacks!
• “At home” movie night with the family.
• Kid’s sleepovers.
• Holiday gifts.
• Office party snacks.
• Anytime!

Microwave Caramel Corn with Pretzels, Peanuts and Chocolate Drizzle

Makes about 4 quarts

For the caramel corn:

2 quarts plain, salted popped popcorn or 1 (3.5 ounces) bag microwave popcorn
1/3 cup butter
2/3 cup firmly packed brown sugar
1/3 cup light or dark corn syrup, or Lyle's Golden Syrup
1/2 tsp vanilla extract
1/4 tsp baking soda

For the caramel pretzels and peanuts:

4 cups mini pretzel twists
2 cups lightly salted peanuts
1/3 cup butter
2/3 cup firmly packed brown sugar
1/3 cup light or dark corn syrup, or Lyle's Golden Syrup
1/2 tsp vanilla extract
1/4 tsp baking soda

Chocolate drizzle:

One 11 oz bag of Ghirardelli Bittersweet Chocolate Chips, or your favorite
your favorite salt (I used Kosher)

Prepare popcorn as directed, either in your own popper or in the microwave. Remove any unpopped kernels. (This step is really important, because a broken tooth is not a good gift.)

In a 2 quart microwave-safe bowl, microwave butter on high until melted, about 1 1/2 minutes. Stir in sugar and corn syrup, and microwave on high for 4-5 minutes. Stir in vanilla and baking soda until well blended.
Stir in popcorn, mixing well. (It may be a bit tricky to mix the popcorn in at first, but the more you stir, the easier it gets. I like to add half, stir it to coat, than add the rest.)

Microwave on high for 4 to 5 minutes, stirring every 1-2 minutes to coat popcorn evenly. Watch it carefully--if you have a very powerful microwave, watch closely so it doesn't start to burn, and you may can reduce the intervals to 30-45 seconds. Transfer caramel corn to a baking sheet lined with parchment paper to cool.

For the caramel pretzels and peanuts, repeat the same steps as above, but without the popcorn. When it's done in the microwave, transfer to another parchment lined baking sheet.

When cool, break up the caramel corn and the caramel pretzels and peanuts, and mix them all up in a large bowl. Spread it all back out on the two parchment lined sheets, and melt the chocolate:

In a small microwave safe bowl, melt 3/4 of the chocolate chips, stirring after one minute, and microwaving again for 30 seconds to one minute at a time, stirring after each time. When it's completely melted, add the remaining chocolate chips to the melted chocolate, and stir constantly until all the chips are melted. Transfer the melted chocolate to a squirt bottle (or a small zip top bag , then cut off a small tip.) I've found that drizzling chocolate is the easiest when you use a squirt bottle--and they're dirt cheap! I picked mine up for 99 cents, so stock up on a few!

Drizzle both pans with chocolate, and immediately, before the chocolate completely dries, sprinkle with salt. Let it all dry completely, and store in an airtight container.

Chocolate Pretzel Haystacks, Two Ways

Chocolate craving! Crunchy, sweet/salty-ish would be good, too. Chocolate-check. Pretzels-check. Dried fruit-check. Nuts-check! Count down to snacks in 5..4..3..2..1…

These are so easy, your little kids could make them. I saw a recipe in a magazine and realized--damn, I always forget how simple haystacks are! They make a quick snack, great for after school, or anytime, really. Like I said, easy for the kids, too--and so versatile! I’m going to make more and change them up. I’ll bet you even have the stuff on hand for these.

This one’s not snobby, pretentious, or made with 10 kitchen tools, 13 pans, and 20 techniques. There’s no being stuck up when it comes to haystacks, is there? They’re simple, good old snacky-type snacks. They’re not fancy, and they’re certainly nothing new--but they sure taste great!

So-this snack covers it all: crunchy, sweet, salty, good--and easy! I’ve been snacking on them all week. Really, they’re even sort of good for you--what with the bittersweet chocolate, dried fruit, almonds and low fat pretzels. Nearly guilt-free!

Chocolate Pretzel Haystacks

Adapted from Family Circle
Makes 2 large sheets full--about 30? (I forgot to count!)

1 1/2 cups dried fruit (I used a gorgeous blend from Trader Joes--Golden Berry Blend: Golden Raisins, Cherries, Cranberries & Blueberries)
1 1/2 cups sliced almonds
2 cups broken up thin pretzel sticks
8-10 oz bittersweet chocolate chips (I always use Ghirardelli Bittersweet Chocolate Chips)
Optional: I added about a capful (1/2-3/4 tsp?) of almond extract to the melted chocolate-just stir it in!

Line 2 baking sheets with parchment paper, wax paper, or even foil.

Stir together the dried fruit, almonds, and pretzels. Set aside.

In a medium sized microwave safe bowl, melt the chocolate chips. Heat for one minute to start, them in 15-30 second increments, stirring after each time, till the chips are all melty. Add the extract if you want to.

Stir the fruit/nut/pretzels into the melted chocolate--use a rubber spatula, and fold them all in until completely coated. Using a spoon, drop mounds of the chocolaty/salty/sweet/crunchy goodness on to the lined sheets. I even sprinkled one sheet of haystacks lightly with kosher salt. Optional, but I'll throw it out there for you to decide!

Set aside to let them cool. I didn't need to throw them in the fridge, thank goodness. (Who can fit two full size baking sheets in their fridge? If you can, don't tell me. I don't want to know.) After about 15 minutes, they were fine. Summertime? Yeah...make room in the fridge, please!

Store in an airtight container.

Bonus Recipe!  Which, to be honest, I almost feel silly calling a recipe, because it’s so simple, but if you’re interested… And really, these aren’t at all very good for you. What? Don’t look at me that way. They don’t all have to be good for you--where’s the fun in that?

So--I finished writing this post, or so I thought, then realized I had some good stuff to make another batch of these, and you know, change it up a bit--so I ran (Really, I ran. Knocked a couple dogs out of the way in the process.) into the kitchen and whipped these up in no time at all. (Ok, I didn’t really run. But I walked with purpose.)

Chocolate Peanut Butter Pretzel Haystacks

4 oz Nutter Butter Bites cookies, coarsely broken up
1 1/2 cups peanuts (lightly salted, roasted-but use what you've got)
2 cups broken pretzel sticks
1/2 cup Heath Toffee Bits
11.5 oz bag Ghirardelli Milk Chocolate Chips

Follow the same directions as above!  They remind me of Snickers, sort of. Chocolaty, peanutty--so good!

_______________________________________________________________________________

So, yeah--no food snobbery allowed with these. They are what they are. Bits of good things, all mixed up, and doused in chocolate. Simple. Get an easy candy fix this way. Mix them up-take a trip through your pantry and see what you’ve with. Enjoy!

Peanut Butter Ice Cream with Candied Bacon

Peanut butter.  Bacon.  Ice cream.  Chocolate.  All four are incredibly tasty treats on their own.  And for some people?  The Four Food Groups.  I mean-seriously, you wouldn’t have to twist my arm to eat any of those.  

My friend Nick, author of the awesome all peanut butter--all the time blog, Peanut Butter Boy, is currently having The Great Peanut Butter Exhibition #8-Delectable Duo.   The idea behind delectable duos is to pair any ingredient of your choice with--you guessed it--peanut butter!  He’s got a very cool prize package to award to the winner, courtesy of Peanut Butter & Co.   Go check it out!  You’ve got until noon (EST) on Monday, April 12th if you want to submit an entry.

I thought for a while about what I’d like to pair with peanut butter…the usual things kept coming to mind--like chocolate, chocolate, and um…chocolate.  I know!  What can I say?  That’s a perfect pairing!  Then peanut butter and bacon entered my train of thought, and that lead to candied bacon, which I’ve been hearing a lot about, but never tried. 

--Look at that gorgeous piece of candied bacon there!

So that was the basis for this ice cream.  I love using my ice cream maker and just don’t get to as much as I’d like to.  Which, as it turns out after making this ice cream, is probably a good thing.  Why?  Because it’s just so good!  It’s super creamy peanut butter ice cream, which has been graced with the addition of sweet/salty/crunchy/chewy candied bacon and chopped peanuts. 

--And more candied bacon. It’s a candied bacon explosion!

The sauce on the ice cream?  Was supposed to be salted caramel.  That just didn’t work out.  I made two batches and burned them both.  I was totally off my game when making that, I guess.  Or just really suck at making caramel sauce!  My friend Heather came to my rescue, though, and suggested I make Dulce de Leche and just get it over with.   I was a little nervous, because, you know--exploding cans and all that.   Guess what?  No explosions--it was easy as can be!  Like, “the easiest recipe you’ll ever make” easy.  Can you believe I’ve never had Dulce de Leche?  It’s true!  Now I know what I’ve been missing.  Heather has created a monster.  I wasn’t satisfied with just the caramely sweet goodness.  I split the batch in half, and made Salted Chocolate and Peanut Butter Chocolate Dulce de Leche.  Someone please send help.  I may eat all of it.  In one sitting.  Then make more.  And dip stuff in it.  Like cookies and fruit.  And cookies.  And my face.

--Various stages of Dulce de Leche…just after opening, adding the chocolate, salt and butter, the PB version, and last-the velvety salted chocolate version.

Peanut Butter Ice Cream with Candied Bacon
adapted from a Ben & Jerry's recipe
makes a little more than 1 quart

Make the candied bacon and set it aside to cool.  Click here for the recipe.

2 large eggs
3/4 cup sugar
2 cups heavy cream
1 cup half and half or milk
1/3 cup peanut butter (I used a natural organic pb)
1/2 cup roughly chopped peanuts
1/2 cup crumbled candied bacon

For the Dulce de Leche:

1 can sweetened condensed milk
3 oz bittersweet chocolate
1 TBSP butter
generous pinch of salt
2 generous spoonfuls of peanut butter (super creamy if you want smooth sauce. I used an organic pb with teeny little peanut pieces in it)

Whisk the eggs in a mixing bowl for 1-2 minutes.
Add the sugar a little at a time, whisking after each addition, then continue to whisk for about a minute more.
Pour in the cream and half & half or milk, whisk to blend.
Pour 1 cup of the cream mixture into a separate bowl and add the peanut butter.  Carefully whisk until it's all incorporated, then add this back to the rest and mix to combine.
Keep this mixture cold until you're ready to use it.

When you're ready to make the ice cream, and really, why wait?  Set up your ice cream maker and follow manufacturers instructions.  Add the peanuts and bacon in the last 5 minutes or so of the churning process.   Continue churning until the ice cream is ready.
Transfer to a container and store in the freezer.

For the Dulce de Leche, here are Heather's instructions that I collected from her tweets:

"Can of condensed milk. Stock pot of water. Put can in pot, covered by at least a inch of water and bring to a boil.
Boil for 90 minutes for a nice loose caramel. I let it go as long as 3 hours for a firm caramel you can slice.The can is sealed. If you let the can be exposed to the air it can blow. Never had this happen however.
When I do it I do it at a pretty good boil. Not a turmoil boil that will knock over the can but not a wimpy one either..."

It’s that easy!  I let mine go for 2 hours--it was perfect.  OH!  Very important!  Let the can cool for at least an hour or so.  I don't want to know what a boiling hot sweetened condensed milk burn looks like.

After it's cooled, open the can and pour out the sauce.  Well, you can't really pour it, because it's so thick and rich.  So get your rubber spatula and transfer the sauce to 2 separate bowls.  Or use it as-is (velvety caramely goodness!)  and leave it one bowl. 

To make Salted Chocolate:  Add the 3 oz chocolate, butter and salt, and microwave in 30 second increments, stirring after each time--until it's all velvety chocolate goodness.   I'll look away while you eat it with your hands.

For the Peanut Butter version:  Add the peanut butter and follow the same microwave instructions. 

That’s it!  Amaze your bacon/peanut butter/ice cream loving friends with this, and they’ll be your slaves forever.  You could rule the world with this ice cream!!  It’s true. 

        

 

Chex Mix Bars

My name is Elle, and I have a confession to make…

I love Chex Mix!   Doesn’t even have to be homemade--just toss a store bought bag at me and I’ll go to town.  And to make it even better?  I toss some peanuts and chocolate chips into the mix.  Because yeeeeah--that hits the spot!   Sweet?  Salty?  Crunchy?  Got it all covered--in one bag.

While at the store the other day, I saw a box of Chex Mix Bars and thought…”Well, geez, I can do that.”  So I bought the stuff to make them and headed home.  I knew, without question, that my add-ins had to be included.  So far?  We have Chex Mix (Traditional flavor!), peanuts--lightly salted, and chocolate.  To hold them together?  Marshmallows, all melty and gooood. 

Don’t leave anything out of the Chex Mix when you make these!  Those little crunchy toasts?  The ones coated in salty goodness?  Leave them in--just break them up a bit.  So easy, too.  I just followed the recipe for Rice Krispies Treats, using Chex Mix and peanuts instead of Rice Krispies. 

Chex Mix Bars

3 tablespoons  butter or margarine
1 package (10 oz., about 40)  regular marshmallows
   OR  4 cups  miniature marshmallows  (I used these)
5 cups  Traditional Chex Mix
1 cup lightly salted peanuts
about 3/4 cup bittersweet chocolate chips (save these for later when the bars are cooled and cut)

In large saucepan melt butter over low heat.
Add marshmallows and stir until completely melted. Remove from heat.
Add Chex Mix and Peanuts.
Stir until well coated.
Press mixture into lightly greased 11x7 pan, set aside to cool. (To make this easy, spray your hands with a bit of cooking spray.)
When cool, remove from pan and cut into squares.
Melt chocolate chips and pour into small zip top bag, snip off a tiny bit at the corner.
Drizzle chocolate over the bars, and set them aside for the chocolate to set up.
(I drizzled the chocolate on the bars over parchment, for easy clean up.)

How do they taste?  So good!  There’s crunchy from the Chex Mix and peanuts, a bit of gooey from the marshmallows, some salty goodness, and some sweet in there, too.  I think it’s the perfect snack bar.  It’s got it all.