Ice Cream Base:
1. In a saucepan, combine the heavy cream, sugar, vanilla and milk and bring to the boil.
2. Beat the eggs in a medium bowl. Slowly whisk in 237ml of the hot cream mixture. Whisk the mixture back into the saucepan and continue to heat, stirring constantly, until the sauce begins to slightly thicken, coating the back of a spoon. Do not bring to a boil.
3. Let the mixture cool slightly, then cover and chill in the refrigerator overnight, or for 4-5 hours.
4. Just before churning the ice cream, place the pieces of peanut brittle into a food processor and coarsely chop by pulsing.
5. Place the ice cream mixture into the ice cream maker and process according to the manufacturers instructions. After the ice cream is fully processed, transfer it to a large metal mixing bowl and fold in the Old Bay peanut brittle pieces.
6. Place the ice cream in a container, cover well and freeze. Allow it to freeze for at least 4-6 hours before serving.
1. Thoroughly oil 3 cookie sheets.
2. Mix the Old Bay Seasoning, cayenne pepper, baking soda and vanilla together in a small container. Set aside.
3. Place the sugar, corn syrup, water and butter into a heavy bottomed saucepan and bring to a boil. Continue cooking over a high heat, brushing down any crystals that may form on the side of the pan with a pastry brush moistened with water, until the syrup reaches high crack stage (300-310℉) on a candy thermometer.
4. Remove the pan from the heat and add the peanuts. Return the saucepan to the heat and bring the mixture back to a full boil. Remove the pan from the heat again and carefully (it may foam up a little) stir in the Old Bay mixture.
5. Working quickly, pour a third of the mixture onto each of the well oiled cookie sheets. Spread out with a greased spatula, making sure the peanuts are distributed evenly. When the brittle is beginning to cool and congeal, but it is still very hot, put on a pair of clean garden gloves. Lightly grease the fingers and palms of the gloves, grasp the brittle and turn it over.
6. Allow to cool slightly, then grasp the sides of the brittle and gently stretch until it is very thin between the nuts. When the brittle is totally cool, break it into pieces.
Chefs Note: Store the brittle in small tins lined with wax paper, and then covered with a tight fitting lid. It may also be stored in plastic bags. Store in a dry place.