Ok, ok, it’s not the best way to keep up with your diet… Peanut and caramel ice cream is not the lightest dessert you can find but…It’s delicious…;) One scoop of this creamy ice cream with a crunchy apple tart and you most likely will end in heaven.
I think this it, I can do ice cream. It took me a while, but the preparation of this peanut ice cream proved that I could do it. I need to practice sorbets now, but I am even with a medium quality ice cream maker. The secrets to obtain a delicious ice cream are a nailed creme anglaise (no scrambled eggs please) and having a very cold liquid before adding it to the ice cream maker.
You have to follow some basic rules to have a delicious ice cream that will not be too sweet (even if the dessert is heavy no need to add too much sugar in it!). Don’t use basic peanut butter you can buy in your average supermarket. Buy an organic peanut paste without added sugar. It is also good to use a double cream and full fat milk for better result.
Here are some pictures of the final product followed by the recipe! Enjoy!
Peanut and caramel ice cream
By May 18, 2014Published:
- Yield: 1 litre
- Prep: 60 mins
Easy recipe for a creamy and crunchy peanut and caramel ice cream
- 150 gr of Salted peanuts (Nougatine)
- 200 gr of Caster Sugar (Nougatine)
- 4 Tablespoons of Water (Nougatine)
- 500 ml Of Double cream
- 250 ml of Full fat milk
- 75 gr of Caster sugar
- 45 gr of Egg Yolks
- 1 pinch of Salt
- 200 gr Of Peanut butter
- First, put your ice cream maker pot in the freezer for 6 hours minimum.
- Prepare the nougatine. Put 200 gr of sugar and 4 tablespoons of water in a pan. Cook the sugar until golden. Meanwhile put the salted peanut on a baking tray. When the caramel is light gold, pour it on top of the peanuts and let it cool down.
- Prepare the creme anglaise. Pour the milk, the double cream and the 75 gr of sugar in a pan. Bring to the boil and let the mix cool down for 10 minutes. While the milk is cooling down, put the egg yolks in a large bowl and whisk them with a pinch of salt.
- When the milk is cooled down add it gradually to the yolks. Don't stop whisking! You don't want scrambled eggs. Pour the mix back into the pan and bring to 85ºC. When your mix reaches the temperature, stop the heating and whisk gently during 4 minutes with a wooden spoon.
- Then add the peanut butter to the hot creme anglaise and whisk to incorporate the butter. Put the mix in the fridge for 2 hours in order to get a cooled mix in the ice cream maker.
- Prepare your ice cream maker. Pour the creme anglaise inside and switch on. If your ice cream maker is small, divide the liquid in 2 batches.
- Break the nougatine in pieces and blend it to get small rocks of caramel. Add as much as you like in you ice cream when the liquid is already in the process of solidification (not at the beginning). I added approximatively 150 gr of nougatine in the ice cream.
- Skill Level: Moderate