Is there anything bad to say about this Salted Caramel and Peanut Butter Ice-Cream? Sure, it’s not the best for you, Doctors wouldn’t recommend it and eating it regularly technically constitutes self-harming but besides that there is nothing. It tastes absolutely delicious and while no ice-cream is easy without the help of an ice-cream maker, this one is pretty straightforward. Pair it with anything chocolatey, a brownie, a scuffle or my Milk Chocolate Panna Cotta shown above and the combination of the chocolate with this ice-cream immediately tastes of a Snickers bar, but in a rally good, decadent way.
There are still people out there who are reluctant to try salted caramel and to those people I would like to say, trust me, you’re mad! This isn’t an overly salty ice-cream whose sweet and savoury flavours are fighting. The salt is so subtle you mightn’t even realise you’re tasting it but your tongue does. Both the sweet and savoury taste buds are awakened and salt is a natural flavour enhancer anyway so it also makes sweet things taste sweeter. There is a reason so many people are weak at the knees for salted caramel. It’s not a fad like your unicorn coffee or rainbow bagel. It’s here to stay. It worked so deliciously with the peanut butter too as peanuts themselves can be sweetened or salted. Just don’t buy an unhealthy peanut butter with loads of palm oil and sugar. The caramel in the ice-cream is sugar enough.
- 200 g caster sugar
- 250 ml double cream
- half a tsp of sea salt flakes
- 400 ml milk
- 3 egg yolks
- 200 g pure peanut butter
- 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.