Ingredients
- golden caster sugar 300g
- salted butter 50g
- double cream 300ml pot
- egg yolks 5
- milk 500ml
- chunky peanut butter 6 tbsp
CARAMEL
- golden caster sugar 100g
- salt flakes a large pinch
Method
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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.
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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.
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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.
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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.
Nutritional Information
- Kcals 764
- Fat 48.7g
- Carbs 76g
- Fibre 0.9g
- Protein 10.4g
- Salt 0.75g
