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9 years ago
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1:09
2017
9 years ago
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Hot Honey-Peanut Butter No-Churn Ice Cream
Total: 8 hr 25 min
Active: 25 min
Yield: 6 to 8 servings
Level: Easy
Ingredients
1/3 cup smooth peanut butter
3 tablespoons hot honey, plus extra for drizzling (see Cook's Note)
One 14-ounce can sweetened condensed milk
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne
Pinch fine salt
1 cup cold heavy cream
4 peanut butter cookies, coarsely crushed
1 cup crushed peanut brittle
Directions
Special equipment: a 9-by-5-by-3-inch metal loaf pan
Place a 9-by-5-by-3-inch metal loaf pan in the refrigerator to chill. Whisk together the peanut butter and honey in a small bowl until smooth. Set aside.
Whisk together the sweetened condensed milk, red pepper flakes, cayenne and salt in a large bowl. Set aside.
Whip the cream with an electric mixer, in a large bowl, on medium-high speed until firm peaks form, about 2 minutes. Fold about 1/2 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined. Then fold the lightened condensed milk mixture back into the whipped cream until well blended.
Pour two-thirds of the condensed milk-cream mixture into the chilled 9-by-5-by-3-inch metal loaf pan and dollop the peanut butter mixture all over. Sprinkle with the crushed cookies and top with remaining condensed milk-cream mixture. Cover with plastic wrap and freeze until chilled and solid enough to scoop, 3 hours up to overnight. Scoop and serve with crushed peanut brittle and a drizzle of hot honey.
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Spicy Honey-Peanut Butter Ice Cream | Food Network
https://youtu.be/9RLrbnpA0Yk
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