Vanilla Bean Ice Cream w/Peanut Brittle & Salted Caramel Sauce

Of course I can't just leave something simple alone. But, I didn't want to make the simple, but super good vanilla bean ice cream into something weird (this time).

The ice cream recipe is super simple - my standard

2 C milk
1 C Cream
3/4 C Sugar
2 T corn syrup
2 T corn starch
1 vanilla bean, scrapped
1 1/2 oz cream cheese

Mix a couple tablespoons of milk w/the cornstarch & set aside.
Put the milk, cream, vanilla bean seeds, sugar & corn syrup in a pot & bring to a rolling boil for 4 minutes.
In s large bowl, while waiting for the milk mixture to boil, whisk the cream cheese to soften if up so the liquid will mix in easily & eliminate any lumps.
Once the milk mixture has been at a rolling boil for 4 minutes (you can stir occasionally), add the corn starch/milk mixture.

Bring this back up to a boil & let boil for 1 minute, stirring the whole time.
Then, pour hot mixture into the softened cream cheese & whisk until mixed well.
Place this mixture into a container, cover it with plastic wrap touching the liquid surface & chill for at least 4 hours, but over night is better.

Pour the chilled mixture into an ice cream maker & go to town. Be sure the ice cream maker bowl is completely frozen (24 hours) and the mixture is completely chilled or it will not work. It should take 25-30 minutes to freeze. Then transfer the ice cream into a container & put in the freezer for 4 hours before serving.

So, because I can't just let plain ice cream be good on it's own, I make some peanut brittle & salted caramel sauce to go with it! YUM.