Peanut Butter Shortbread with Peanut Butter Ice Cream and Peanut Crunch               

 tags (edit): Advance Bon Appetit Magazine @Vogel @Try Soon! Desserts  

 

Using creamy peanut butter (not old-fashioned or freshly ground) throughout the recipe is important for easiest mixing and best consistency.

Ingredients

-- SHORTBREAD COOKIES --
1 cup Old-fashioned oats
1 3/4 cup Sugar
1 cup Unsalted butter (2 sticks) at room temperature
1/3 cup Creamy peanut butter
1/2 teaspoon Fleur de sel (fine sea salt)
2 each Large eggs
2 cups All purpose flour
-- ICE CREAM --
1 1/2 cups Sugar
1 cup Nonfat milk powder
1/8 teaspoon Fleur de sel (fine sea salt)
1/3 cup Light Corn Syrup
4 cups Whole milk
1/2 cup Unsalted butter (1 stick) at room temperature
3/4 cup Creamy peanut butter
-- PEANUT CRUNCH --
1 cup Creamy peanut butter
2 1/2 ounces High-quality milk chocolate (Lindt or Perugina) chopped
1/4 cup Cocoa butter (see note)
pinch Fleur de sel (fine sea salt)
2 1/2 cups Rolled piouette cookies about 2 each 4.4 ounce boxes, crumbled
1/2 cup Cocoa nibs (see note)
-- MILK CHOCOLATE CREME ANGLAISE --
1 1/3 cups Whipping cream
1 1/3 cups Whole milk
4 each Large egg yolks
6 tablespoons Sugar
4 1/2 ounces High-quality milk chocolate (Lindt or Perugina) chopped (about 1 cup)
to taste Honey roasted peanuts (for garnish)
 

Instructions
 SHORTBREAD COOKIES:
Preheat the oven to 350. Spread oats on rimmed baking sheet. Bake until lightly toasted, about 10 minutes. Cool slightly. Transfer oats to food processor and grind finely.

Combine sugar, butter, peanut butter, and salt in large bowl. Using electic mixer, beat until well blended. Beat in eggs. Add flour and ground oats and beat until just blended. Chill dough until firm enough to roll out, about 2 hours.

Preheat oven to 325. Roll out dough between sheets of parchment paper to 1/8-inch thickness. Dip 2-inch round cookie cutter in flour to prevent sticking and cut out rounds. Place dough rounds on ungreased rimmed baking sheets, spacing 1 inch apart. Bake cookies until golden, about 25 minutes. Cool on baking sheets 5 minutes. Transfer cookies to racks and cool completely. DO AHEAD: Can be made ahead. Store airtight at room temperature up to 2 days or freeze in airtight container up to 1 month.

ICE CREAM:
Whisk sugar, milk powder, and salt in heavy large saucepan to blend, then add corn syrup and whisk until mixture is evenly moistened. Gradually add milk. Place over medium-high heat; whisk until mixture boils. Remove pan from heat; whisk in butter, then peanut butter until smooth (milk mixture will be thin). Transfer to medium bowl and chill until cold, at least 3 hours and up to 1 day.

Pour milk mixture into ice cream maker and process according to manufacturer's instructions. Transfer ice cream to containers; cover and freeze until firm. DO AHEAD: Can be made 1 week ahead. Keep frozen.

PEANUT CRUNCH:
Line baking sheet with foil. Stir peanut butter, chocolate, cocoa butter, and salt in top of double boiler set over simmering water until mixture is smooth. Remove from over water. Fold in crumbled cookies and cocoa nibs. Transfer mixture to prepared baking sheet and press out to 1/3-inch thickness.

Refrigerate crunch until col and firm, about 2 hours. Using 1 3/4-inch round cookie cutter, cut out rounds. Transfer crunch rounds to another baking sheet and chill until ready to use. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.

MILK CHOCOLATE CREME ANGLAISE:
Bring cream and milk to simmer in heavy small saucepan. Remove from heat. Whisk yolks, sugar, and salt in small bowl to blend. Gradually whisk in hot cream mixture. Return mixture to same saucepan and stir constantly over medium heat until custard thickens enough to coat the back of a spoon, about 3 minutes. Remove from heat; add chocolate and whisk until melted and smooth. Transfer to bowl. Cover and chill until cold. DO AHEAD: Can be made 2 days ahead. Keep chilled.

Spoon 1/4 cup milk chocolate creme anglaise into center of each of 8 plates. Place shortbread cookie in center of 1 plate, then top with peanut crunch round. Stack 2 scoops peanut butter ice cream atop peanut crunch round. Repeat with remaining cookies, rounds, and ice cream. Garnish with peanuts and serve.

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Yields: 8 Servings
     Bon Appetit magazine, September 2006, page 144

 notes:  Cocoa butter and cocoa nibs are available at specialty food stores and online from amazon.com.

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