Peanuts and ice cream -- what would be a good combo?

[whole milk]

I had some extra peanut brittle and so I thought I'd use it to coat some truffles; however, after the smell of the peanuts were so strong I thought they'd take away from the chocolate, so I decided not to. Now I'm thinking to either mix it in ice cream or use it as a topping.

Any suggestions on what flavour base would suit ground peanut brittle?

[kitchenelf]

I would let the peanut brittle "shine" and just use vanilla.

[JillBurgh]

Maybe you could roll the ice cream in the peanut brittle like a pecan ball.

[GB]

Originally Posted by kitchenelf

I would let the peanut brittle "shine" and just use vanilla.

My thoughts exactly.

[Barb L.]

Vanilla is my choice too !

[Katie E]

I say vanilla, too. However, you could do a variation on a "tin roof," which is vanilla ice cream, peanuts and chocolate sauce.

You could crumble the brittle up and use it in place of the peanuts. The sugary part of the brittle would lend a bit of a butterscotch flavor to the who shebang. Yummy!

[pdswife]

Yes, Vanilla is the way to go!!! Wish I had a dish right about now. Sure sounds good!!!

[pacanis]

Originally Posted by Katie E

I say vanilla, too. However, you could do a variation on a "tin roof," which is vanilla ice cream, peanuts and chocolate sauce.

You could crumble the brittle up and use it in place of the peanuts. The sugary part of the brittle would lend a bit of a butterscotch flavor to the who shebang. Yummy!

Tin roof? We always called them Mexican Sundaes.
That sounds real good about now Peanut brittle would make it extra special.

[whole milk]

Thanks everyone!

Vanilla it is. I just made some French Vanilla ice cream this morning. I also have some leftover Creme Anglaise flavoured with rum; for dessert tonight I think I'll spoon it over the ice cream and crushed brittle and see how it is.

[Katie E]

That sounds great. Should be delish! Enjoy.