SALTED CARAMEL, PEANUT BUTTER ICE-CREAM
Rich and creamy ice-cream flavoured with salted caramel and peanut butter.
Provided by wwwrookiecookorg
Time 35m
Yield Serves 6
Number Of Ingredients 6
Steps:
- Melt the sugar in a large pan over a high heat until it is completely liquid and takes on an amber colour. Then add 100ml of double cream. It should come to the boil almost instantly from the heat of the caramel. Then add the sea salt, gently shake it up to mix it in and let it rest off the heat.
- Mow take another pan and add the milk and remaining cream to it. Gently heat it over a medium heat. You only want this to steam, not boil. As that is heating, whisk up 3 egg yolks in a large mixing bowl.
- Once the milk/cream mixture starts to steam, gradually, bit by bit add it to the yolks, whisking each bit in before you add the next. Once all the milk and cream has been incorporated into the yolks pour the mixture back into the pan and whisk in the peanut butter.
- Once the peanut butter is incorporated, place the salted caramel over a low heat, pour in the peanut butter custard and whisk to combine. The thick caramel should be resistant at first but be patient. Once the caramel has mixed in, swap the whisk for a wooden spoon, turn the heat up to medium and stir continuously for 20 to 30 minutes until the custard has thickened enough to coat the back of the wooden spoon. It's thick enough when you drag a finger across the back of the wooden spoon and the trail stays clean.
- Remove from the heat and allow to come down to room temperature. This will happen faster if you sit the pan in a sink of cold water. Then pour into a freezer proof container and freeze for an hour or two or until ice starts to form around the edges of the ice-cream.
- Then take it out and blitz it in a blender or food processor. Freeze and blitz another 2 times before returning it to the freezer for at least 4 hours or overnight. Serve.
SALTED CARAMEL PEANUT-BUTTER ICE CREAM
This ice cream contains no eggs. Instead, it relies on the peanut butter to supply the rich creaminess that egg yolks give to recipes. Using jarred caramel sauce makes the salted caramel swirl a snap. Prep and Cook Time: 30 minutes, plus at least 8 hours of freezing time. Notes: If you want the ice cream to be extra-peanutty, add 1/4 cup chopped toasted peanuts in step 2. From Sunset magazine. Cooking time is freezer time.
Provided by Pinay0618
Categories Frozen Desserts
Time 8h10m
Yield 4 cups
Number Of Ingredients 7
Steps:
- In a small saucepan or microwave-safe container, heat caramel sauce until warm but not boiling, about 1 minute over medium heat or 20 seconds in the microwave on full power (100%). Add salt and stir to combine. Set aside.
- In a medium bowl, whisk together peanut butter, sugar, cream, milk, and vanilla until peanut butter is mostly dissolved. Let sit 5 minutes, or until sugar is dissolved, then whisk again.
- Pour into an ice cream maker and churn according to manufacturer's directions. Add salted caramel for the last 10 seconds of churning.
- Transfer to an airtight, freezer-safe container and freeze at least 8 hours and up to 24, depending on how firm you would like the ice cream to be.
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