Sometimes things don't go as planed.

Hello everyone, this past weekend I was experimenting with a idea that I had, peanut butter brittle ice cream. It sounds good doesn't it, put into a profiterole, banana split, mix with chocolate ice cream in a milk shake, you see where i am going with this right. So I was trying to figure out how to incorporate the brittle into the mix with out it becoming too sweet, and how do I control the protein content because you have the heavy cream, peanut butter and eggs yolks possibly, if there is too much protein it may become too thick in the ice cream machine so here is where I started. so the first thing I did was eliminate the egg yolks, that would make this a Philadelphia style ice cream cause its absence of the egg yolks. So that took care of the protein problem, now for the sugar. Now if you have never made peanut brittle, the brittle part is nothing but sugar so how to add this with out turning it into a frozen sugar ball. I came up with the idea of making the brittle without the peanuts and dissolving it into a cup of water and making it a simple syrup and mixing that into the scalded milk,and it worked. When I mixed the peanut butter it didn't dissolve completely, but it was OK little chunks give a good mouth feel. I cooled it down to 40 F degrees, and started spinning the base, when it came out it was smooth and creamy but it didn't taste like peanut brittle but the best peanut butter ice cream I have tried. So it didn't come out as planed but I will post the recipe later cause I plan on keeping it, and I will keep you guys up to date on different ideas and desserts. See you later.