Recipe by evelyn/athens
This is a really good flavour combination. Caramel, Peanuts and Chocolate are wonderful together.
Top Review by ellie_
I thought the caramel flavor was too strong and overpowered the chocolate and peanuts (however I did use less peanuts than indicated). I also may have let the ice cream ripen too long and that may have brought out the strong caramel flavor.
- 1 1⁄3 cups superfine sugar
- 10 tablespoons water
- 1 1⁄3 cups whipping cream
- 2 cups milk
- 4 egg yolks
- 1⁄3 cup superfine sugar
- 1 cup whipping cream, whipped to soft peaks
- 4 ounces semisweet chocolate, coarsely grated
- 2⁄3 cup coarsely chopped salted toasted peanuts
Directions See How It's Made
- For caramel: Cook sugar and water in medium saucepan over low heat, swirling pan occasionally, until sugar dissolves.
- Increase heat and boil until mixture turns deep golden-brown, about 30 minutes.
- Remove from heat.
- Slowly pour in whipping cream.
- Whisk over medium h eat until cream is incorporated.
- Set pan into bowl filled with ice.
- For ice cream: Bring milk to boil.
- Beat yolks and sugar until pale yellow.
- Slowly beat hot milk into yolk mixture.
- Return to saucepan.
- Stir over low heat until mixture thickens, about 7 minutes (do not boil or mixture will curdle).
- Strain through a fine sieve into a metal bowl.
- Set bowl into a larger bowl filled with ice (or cover with plastic wrap directly on the surface of the custard and chill overnight).
- Cool custard completely, stirring occasionally.
- Fold whipped cream into custard, then fold in caramel.
- Process according to ice cream makers manufacturers instructions, until almost set.
- Add chocolate and peanuts and process until set.
- Let ripen several hours in freezer.
- If frozen solid, allow to soften in refrigerator for 30 minutes.