Salted peanut butter caramel parfait
There's no need to serve plain vanilla ice cream after dinner, when you could wow your guests with this winning mix of flavours
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 45 minutes, plus freezing
- Make the peanut butter caramel by heating the sugar in pan over a medium heat - use a 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 and leave to cool a little before adding the peanut butter and a large pinch of salt and re-melting the lump of caramel it will form. 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, once it is caramelised, add the butter and cream and re-melt everything together. Pour this mixture into the egg yolks and whisk everything together. 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. Strain 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 peanut butter 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 and freeze overnight.
Per serving
326 kcalories, protein 11.3g, carbohydrate 46.7g, fat 11.8 g, saturated fat 5.4g, fibre 2.1g, salt 0.58 g
Recipe from olive magazine, March 2009.
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http://www.bbcgoodfood.com/recipes/9725/
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Ingredients
- 300g golden caster sugar
- 50g salted butter
- 284ml pot double cream
- 5 egg yolks
- 500ml milk
PEANUT BUTTER CARAMEL
- 100g golden caster sugar
- 2 tbsp crunchy peanut butter
- sea salt
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 45 minutes, plus freezing
Ingredients
- 300g golden caster sugar
- 50g salted butter
- 284ml pot double cream
- 5 egg yolks
- 500ml milk
PEANUT BUTTER CARAMEL
- 100g golden caster sugar
- 2 tbsp crunchy peanut butter
- sea salt
Per serving
326 kcalories, protein 11.3g, carbohydrate 46.7g, fat 11.8 g, saturated fat 5.4g, fibre 2.1g, salt 0.58 g
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23 April 2009
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15 July 2009
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27 July 2009
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