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Sorghum Ice Cream with Sorghum Peanut Brittle

Ice cream adapted from Flavor Flours by Alice Medrich. Peanut brittle adapted from The Perfect Scoop. This ice cream by itself would be wonderful paired with a fruit pie, crisp, tart, or a slab of gingerbread. Sorghum syrup is available in some well-stocked grocery stores and online. Sorghum flour is also available online and at natural foods stores. Leftover sorghum flour can be used in other recipes, such as in pancakes and waffles, dosa, Indian flatbread, and "Graham" crackers.
Servings 1 quart (1l)

For the sorghum ice cream

  • 3 tablespoons (25g) sorghum flour
  • 1/4 cup (50g) sugar
  • 1/4 teaspoon kosher or sea salt
  • 2 2/3 cups (660ml) half-and-half
  • 1 cup (250ml) whole milk
  • 1/3 cup (100g) sorghum syrup

For the sorghum peanut brittle

  • 1 cup (150g) salted roasted peanuts
  • 2 tablespoons (40g) sorghum syrup
  • 1/2 cup (100g) sugar
  • 2 tablespoons water
  • rounded 1/4 teaspoon baking soda
  • To make the ice cream, in a medium saucepan, whisk together the sorghum flour, sugar, and salt. Gradually whisk in the half-and-half and milk.
  • Cook the mixture over medium heat, stirring constantly with the whisk, making sure you're scraping the sides and corners of the pot, until the mixture comes to a simmer. Continue to cook, moderating the temperature so the ice cream mixture stays at a simmer, for 3 minutes, until thickened. Remove from heat and stir in the 1/3 cup (100g) sorghum syrup. Pour into a bowl and chill thoroughly in the refrigerator, preferably overnight.
  • Freeze the ice cream in your ice cream maker according to the manufacturer's instructions. Once churned, transfer the mixture to a container and store in the freezer until ready to use.
  • To make the sorghum peanut brittle, line a baking sheet with parchment paper. In a medium saucepan fitted with a candy thermometer, bring the peanuts, sorghum syrup, sugar, and water to a boil. Cook, stirring only enough to keep the syrup from burning (sorghum is heavier than corn syrup or other invert sugars, so it tends to cook more rapidly) until the mixture reaches 260ºF (126ºC).
  • Remove from heat, remove the thermometer, and immediately stir in the baking soda. Quickly scrape the mixture on the prepared baking sheet and spread the brittle with a spatula so the peanuts are in an even layer. Let cool completely, then break into pieces.

Notes

Serving: Serve the ice cream with pieces of the peanut brittle.
Storage: The brittle can be stored in an airtight container for up to two weeks, at room temperature.