Ingredients for Caramel Peanut And Chocolate Ice Cream
- Superfine Sugar
- 1/4 cup water
- 2 cups heavy cream
- 2 cups whole milk
- Egg Yolks
- Semisweet Chocolate
- 1 cup chopped peanuts
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How to Make Caramel Peanut And Chocolate Ice Cream
- **Make the Caramel:** In a medium saucepan, combine 1 cup granulated sugar and 1/4 cup water. Cook over low heat, swirling occasionally, until sugar dissolves completely.
- Increase heat to medium-high and boil without stirring until the mixture turns a deep amber color, about 30 minutes. Watch carefully to prevent burning.
- Carefully remove from heat. Slowly pour in 1 cup heavy cream while whisking constantly (it will bubble up!).
- Whisk over medium heat until the cream is fully incorporated and the caramel is smooth.
- Pour into a bowl, set the bowl into a larger bowl filled with ice water, and let cool completely.
- **Make the Custard:** Heat 2 cups whole milk in a saucepan until it just begins to boil.
- In a separate bowl, whisk together 4 large egg yolks and 3/4 cup granulated sugar until pale and thick.
- Slowly temper the hot milk into the yolk mixture, whisking constantly to prevent scrambling.
- Return the mixture to the saucepan. Stir over low heat until the custard thickens enough to coat the back of a spoon (about 7 minutes). Do not boil.
- Strain the custard through a fine-mesh sieve into a metal bowl. Place the bowl in a larger bowl filled with ice water and cool completely, stirring occasionally.
- **Assemble the Ice Cream:** In a separate bowl, whip 1 cup heavy cream to stiff peaks.
- Gently fold the whipped cream into the cooled custard, then fold in the cooled caramel sauce.
- Churn the mixture in an ice cream maker according to the manufacturer's instructions until it is almost set.
- Add 1 cup chopped peanuts and 1/2 cup semi-sweet chocolate chips. Continue churning until the ice cream is fully set.
- Transfer the ice cream to an airtight container. Let it ripen in the freezer for at least 4 hours, or preferably overnight, for the best texture.
- If frozen solid, let it soften in the refrigerator for 30 minutes before scooping and serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
193g
Fat
135g
Carbs
20g
