No-Churn Mango Ice Cream With Sesame-Peanut Brittle 7 Steps
Peel all of the mangoes, remove the flesh from one of the mangoes and cut into 1/2 cm diced cubes and set aside (these will be folded towards the end). Remove the flesh from the remaining 3 and cut into large chunks, place into a food processor or blender and blend until smooth. Transfer to a large mixing bowl.
Add in the sweetened condensed milk to the mango purée and mix until even.
In a stand mixer or using a handheld electric mixer, whip the whipping cream until stiff peaks form. Fold into the mango mixture 1/2 at a time until completely smooth. Pour 1/3 of the ice cream mix into a freezer proof container, top with 1/3 of the reserved diced mangoes. Continue layering until all of the mix and mangoes are in the container. Wrap or cover with a lid and allow to chill in the freezer for a minimum of 6 hours, or overnight for best results.
To make the brittle, in a medium sized and heavy bottomed pot, combine the granulated sugar, corn syrup and water and bring to a boil on medium heat. Use a pastry brush dipped in cold water to brush around the edges of the pot if it begins to brown too much. Cook this mix until a candy thermometer reads 234°F.
Add in the butter and kosher salt and continue to cook until a candy thermometer reads 300°F. Remove from the heat, add in the toasted sesame seeds, toasted chopped peanuts as well as baking soda and quickly mix to combine. Immediately turn over to a baking sheet lined with parchment paper and spread as thinly as possible. Allow to set up at room temperature for a minimum of 1 hour until hardened and crisp.
Once the brittle has cooled completely and hardened, break into pieces by hand and then pulse in a food processor until crumbly.
To serve, scoop the ice cream into cones or bowls and top with the brittle as desired.