Name: Salted peanut butter caramel parfait
Total time: 45 min
Yield: serves 6
Ingredients: 300g golden caster sugar; 50g salted butter; 284ml double cream; 5 eggs yolks only; 500ml milk; 100g golden caster sugar; 2 tbsp crunchy peanut butter; sea salt

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Salted peanut butter caramel parfait

Salted peanut butter caramel parfait

Published: December 19, 2014 at 2:30 PM

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serves 6

Total time: 45 mins

plus freezing

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Salted caramel is a very trendy ingredient on restaurant menus. This silky frozen ice-cream parfait adds peanut butter into the mix for a really indulgent pudding.

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Ingredients

Nutrition

300g golden caster sugar
50g salted butter
284ml double cream
5 eggs

yolks only
500ml milk

peanut butter caramel

100g golden caster sugar
2 tbsp crunchy peanut butter
sea salt

Nutrition: per serving

kcal326
fat11.8g
saturates0g
carbs46.7g
sugars0g
fibre2.1g
protein11.3g
salt0.58g

Method

step 1

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.
step 2

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.
step 3

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.
step 4

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. Serve in scoops.

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