Gluten Free Chocolate Chip Cookie With Honeycomb Peanut Brittle Ice Cream

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• Step 1

  Honey Comb Peanut Brittle:

  In a over sized large sauce pot, combine the sugar, water, honey and light corn syrup, and cook on medium until golden caramel color. Then take pot off stove to add the kosher salt, baking soda and the 4 cup of crushed/chopped roasted peanuts crushed/chopped roasted peanuts. Mixture will expand to 3times its size so you must be careful, immediately spread brittle onto a parchment lined pan/tray and let cool.

• 

  Step 2

  Honey Ice Cream
  Have all ice cream machine parts well frozen in advance.

  In a large pot cook 125 grams of the sugar and honey until deep caramel color, use a high temp rubber spatula to scrap sides and stir often.

  Add heavy cream very slowly a little at a time, stirring the entire time
  bring mixture to a boil for at least 2 minutes then take off heat

  Add very cold whole vitamin D milk and then add the powdered milk
  then add the powdered milk and vanilla bean.

• 

  Step 3

  When mixture reached 40 degrees celsius tempura the egg yolks ( meaning add a little of milk mixture to yolks, whisking until completely blended, repeat until yolks are same temp as milk mixture then add yolks to pot of milk mixture)

  Then whisk in the kosher salt, 50 grams of granulated sugar and cook mixture until it reaches 85 degrees celsius, stirring entire time on medium to low heat.

  Immediately take off heat and stir for 3-5 minutes off heat. Then strain liquid into a container, cover surface with plastic wrap and place container in ice bath to chill...preferable over night or until a minimum temperature of 20 degrees Celsius is achieved. Then follow your ice cream machine instructions. At the last minute fold in broken pieces of Honeycomb peanut brittle and freeze.

• Step 4

  Gluten Free Chocolate Chip Cookies

  Mix together the melted butter, granulated sugar and brown sugar well.

  In a separate bowl combine the egg, egg yolk, milk, vanilla extract and then add to sugar mixture.

  In a separate bowl combine brown rice flour, corn starch, tapioca flour, xantham gum, salt, baking soda and chocolate chips. Add to above mixture and chill for one hour, scoop into same size portions and place on a parchment lined sheet tray, bake at 350 for approx. 8 minutes, rotate in oven and bake for additional 8 minutes or until very lightly brown. Each oven is different and your scoop size may vary from mine, so the large the cookie, the longer it will take to bake. Recipe yields approx.: 12 cookies

  Once out of the oven, let cool for 1-3 minutes, and place a scoop of ice cream on top or sandwich in between two cookies. add some caramel sauce and crushed peanuts and maybe a little whipped cream for some fun.

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