Peanut butter & salted caramel ice cream
This luxurious pud combines two of the trendiest new flavours on dessert menus
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.
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http://www.bbcgoodfood.com/recipes/171623/
http://www.bbcgoodfood.com/recipes/171623/
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Ingredients
- 300g golden caster sugar
- 50g salted butter
- 300ml pot double cream
- 5 egg yolks
- 500ml milk
- 6 tbsp chunky peanut butter
CARAMEL
- 100g golden caster sugar
- a large pinch salt flakes
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 25 minutes + churning/chilling
Ingredients
- 300g golden caster sugar
- 50g salted butter
- 300ml pot double cream
- 5 egg yolks
- 500ml milk
- 6 tbsp chunky peanut butter
CARAMEL
- 100g golden caster sugar
- a large pinch salt flakes
Per serving
764 kcalories, protein 10.4g, carbohydrate 76g, fat 48.7 g, saturated fat 23.4g, fibre 0.9g, salt 0.75 g
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10 May 2010
eileen commented on this recipe
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06 November 2010
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19 February 2012
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