Yield: approximately 4 servings

2 cups roasted salted peanuts
¾ cup sugar
¼cup water
1 teaspoon fleur de sel or other flaked salt
4 cups vanilla ice cream
1 cup whole milk
½ cup creamy peanut butter
¼ cup malted milk powder
Sweetened whipped cream

 

1. Line a baking pan with parchment paper. Spread peanuts in an even layer on parchment, and set aside.

2. In a small saucepan, bring sugar and ¼ cup water to a simmer over medium-high heat, stirring just until sugar dissolves. Continue cooking, without stirring, until mixture is brown, approximately 7 minutes. Carefully pour mixture evenly over peanuts; sprinkle with salt. Let cool completely. Break into small pieces.

3. In the container of a blender, in batches if necessary, combine ice cream, milk, peanut butter, and malted milk powder. Blend until smooth.

4. Pour into glasses, and top with whipped cream and peanut brittle pieces. Store leftover brittle in an airtight container at room temperature for up to 1 week.