Caramel, Peanut and Chocolate Ice Cream

Total Time
1hr 40mins
Prep 1 hr
Cook 40 mins

This is a really good flavour combination. Caramel, Peanuts and Chocolate are wonderful together.

Ingredients Nutrition

  • Caramel

  • 1 13 cups superfine sugar
  • 10 tablespoons water
  • 1 13 cups whipping cream
  • Ice Cream

  • 2 cups milk
  • 4 egg yolks
  • 13 cup superfine sugar
  • 1 cup whipping cream, whipped to soft peaks
  • 4 ounces semisweet chocolate, coarsely grated
  • 23 cup coarsely chopped salted toasted peanuts


  1. For caramel: Cook sugar and water in medium saucepan over low heat, swirling pan occasionally, until sugar dissolves.
  2. Increase heat and boil until mixture turns deep golden-brown, about 30 minutes.
  3. Remove from heat.
  4. Slowly pour in whipping cream.
  5. Whisk over medium h eat until cream is incorporated.
  6. Set pan into bowl filled with ice.
  7. Cool.
  8. For ice cream: Bring milk to boil.
  9. Beat yolks and sugar until pale yellow.
  10. Slowly beat hot milk into yolk mixture.
  11. Return to saucepan.
  12. Stir over low heat until mixture thickens, about 7 minutes (do not boil or mixture will curdle).
  13. Strain through a fine sieve into a metal bowl.
  14. Set bowl into a larger bowl filled with ice (or cover with plastic wrap directly on the surface of the custard and chill overnight).
  15. Cool custard completely, stirring occasionally.
  16. Fold whipped cream into custard, then fold in caramel.
  17. Process according to ice cream maker’s manufacturer’s instructions, until almost set.
  18. Add chocolate and peanuts and process until set.
  19. Let ripen several hours in freezer.
  20. If frozen solid, allow to soften in refrigerator for 30 minutes.


Most Helpful

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.

ellie_ September 05, 2003

This is wonderful! I did customize the recipe a little - I wanted to make sure that the caramel was separate from the ice cream, so I combined the finished ice cream from the ice cream maker and the caramel when packing it for freezing. I also added about a teaspoon each of vanilla to the ice cream mixture and the caramel. I kept the custard mixture very cold, and also froze the chopped chocolate, the peanuts and the caramel. There is rather a lot of caramel. I suppose it could be cut by about 1/4 without changing the flavor. However, I do like it as it is. Thank you for sharing this recipe with us.

mianbao July 24, 2011

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