Caramel, Peanut and Chocolate Ice Cream
"This is a really good flavour combination. Caramel, Peanuts and Chocolate are wonderful together."
- Ready In:
- 1hr 40mins
- Ingredients:
- 9
- Yields:
-
7 cups
ingredients
directions
- For caramel: Cook sugar and water in medium saucepan over low heat, swirling pan occasionally, until sugar dissolves.
- Increase heat and boil until mixture turns deep golden-brown, about 30 minutes.
- Remove from heat.
- Slowly pour in whipping cream.
- Whisk over medium h eat until cream is incorporated.
- Set pan into bowl filled with ice.
- Cool.
- For ice cream: Bring milk to boil.
- Beat yolks and sugar until pale yellow.
- Slowly beat hot milk into yolk mixture.
- Return to saucepan.
- Stir over low heat until mixture thickens, about 7 minutes (do not boil or mixture will curdle).
- Strain through a fine sieve into a metal bowl.
- Set bowl into a larger bowl filled with ice (or cover with plastic wrap directly on the surface of the custard and chill overnight).
- Cool custard completely, stirring occasionally.
- Fold whipped cream into custard, then fold in caramel.
- Process according to ice cream maker’s manufacturer’s instructions, until almost set.
- Add chocolate and peanuts and process until set.
- Let ripen several hours in freezer.
- If frozen solid, allow to soften in refrigerator for 30 minutes.
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Reviews
-
I thought the caramel flavor was too strong and overpowered the chocolate and peanuts (however I did use less peanuts than indicated). I also may have let the ice cream ripen too long and that may have brought out the strong caramel flavor. -
This is wonderful! I did customize the recipe a little - I wanted to make sure that the caramel was separate from the ice cream, so I combined the finished ice cream from the ice cream maker and the caramel when packing it for freezing. I also added about a teaspoon each of vanilla to the ice cream mixture and the caramel. I kept the custard mixture very cold, and also froze the chopped chocolate, the peanuts and the caramel. There is rather a lot of caramel. I suppose it could be cut by about 1/4 without changing the flavor. However, I do like it as it is. Thank you for sharing this recipe with us.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
