Peanut butter and salted caramel ice cream

Name: Peanut butter and salted caramel ice cream
Total time: 25 min
Yield: Serves 6
Ingredients: 300g golden caster sugar; 50g salted butter; 300ml pot double cream; 5 egg yolks; 500ml milk; 6 tbsp chunky peanut butter; 100g golden caster sugar; a large pinch salt flakes

Published: March 25, 2015 at 3:08 PM

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Serves 6

Easy

Total time: 25 mins

+ freezing

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This luxurious frozen pud combines two of the trendiest dessert flavours: smooth peanut butter and the delicious sweet and salty combo of salted caramel

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Ingredients

Nutrition

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

Nutrition: per serving

kcal764
fat48.7g
carbs76g
fibre0.9g
protein10.4g
salt0.75g

Method

step 1

Make the caramel by heating the sugar in a 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.
step 2

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.
step 3

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.
step 4

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.

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