Peanut butter & salted caramel ice cream

This luxurious pud combines two of the trendiest new flavours on dessert menus

Recipe uploaded by

olive magazine

2 ratings 4

Recipe by olive magazine

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 25 minutes + churning/chilling

Make the caramel by heating the sugar in pan over a medium heat - use a silver or pale-coloured pan so you can see what colour your caramel is, and make sure it's big enough to take the sugar in a thin layer. Once the sugar starts to melt, tilt the pan and swirl the contents to keep the heat consistent. Use a wooden spoon to stir the edges into the centre if you need to.
Keep cooking until the sugar caramelises to a dark gold. Take off the heat, add the salt flakes and leave to cool a little. Pour onto an oiled baking sheet and tip into as thin a puddle as you can. Be careful as the sheet will get very hot.
For the ice cream, melt the sugar in the same way, and once it is caramelised, add the butter and cream and re-melt everything together. Pour this mixture into the egg yolks and whisk well. Add the milk and then strain the lot back into a clean pan. Cook gently over a medium heat, stirring all the time until the mixture begins to thicken a little. Don't overcook it or it will scramble. Stir in the peanut butter. Tip into an ice-cream machine or freezerproof box and churn or freeze until the mixture is almost set. If you use a box then beat the mixture vigorously once or twice while it firms up.
Meanwhile break the caramel into chunky pieces. Stir these into the ice cream but don't over mix - you want seams rather than an even distribution. Spoon into a freezerproof box, terrine or loaf tin and freeze overnight. Scoop or slice to serve.

Per serving

764 kcalories, protein 10.4g, carbohydrate 76g, fat 48.7 g, saturated fat 23.4g, fibre 0.9g, salt 0.75 g

Recipe from olive magazine, January 2010.

Latest comments and suggestions

eileen

10 May 2010

eileen commented on this recipe

Fantastic ,a really lovely ice cream.A favorite with Adults and children

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Belkey

06 November 2010

Belkey rated and commented on this recipe

This is delicious! Although I did have to make my salted caramel twice as I burnt the first lot. My finished ice-cream was not the same colour as in the picture - it was much darker and after churning, I put it in a rather deep tub which meant some of the caramel chunks sank, but that only means it be more delicious the more we get through it!!

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barbarafeltch08

19 February 2012

barbarafeltch08 rated and commented on this recipe

After such high reviews I was skeptical. I followed the recipe and at times thought I had messed it up but it turned out to be delicious. I will definitely make it again. Try also visiting http://www.gourmandia.com and http://www.gourmetrecipe.com. Those sites, you will find lots of exciting and delicious array of recipes that you can choose from. Not only that you can also visit blog.gourmandia.com and blog.gourmetrecipe.com, were you can post your comments or share some of your ideas about the articles. Isn't it amazing? Try it!

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