Beat egg yolks.

Gradually add in 1/2 cup sugar.

Add in one tablespoon of vanilla sugar and slowly add in the whipping cream.

Beat until peaks form.

Add two tablespoons of peanut butter and mix well.

Beat whites until light peaks form.

Add 1/2 cup sugar and one tablespoon of vanilla sugar until stiff peaks form.

Fold the whites into the yolk mixture and mix gently.

Pour into graham cracker crusts or a 9×13-inch baking pan and freeze until firm.

For almond brittle, place sugar in a small saucepan.

Over medium-low heat, slowly begin to caramelize the sugar. (It will first begin to turn into a liquid and then slowly begin to change to a caramel color.)

For best results, just watch the sugar and do not stir the mixture (even though it’s tempting).

As soon as the sugar has turned a light caramel color, remove from flame and stir in the ground nuts.

Mix thoroughly and pour mixture onto a prepared piece of silver foil.

Allow to cool.

Break the brittle into large pieces.

Place in a food processor with “s” blade or in a blender and pulse until it becomes a fine powder.

Pour the powdered brittle over the frozen ice cream.

Return to freezer.