Caramel, Peanut And Chocolate Ice Cream

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• 1 1/3 cups superfine sugar
• 10 tablespoons water
• 1 1/3 cups whipping cream
• 2 cups milk
• 4 egg yolks
• 1/3 cup superfine sugar
• 1 cup whipping cream, whipped to soft peaks
• 4 ounces semisweet chocolate, coarsely grated
• 2/3 cup coarsely chopped salted toasted peanuts

Recipe

• 1 for caramel: cook sugar and water in medium saucepan over low heat, swirling pan occasionally, until sugar dissolves.
• 2 increase heat and boil until mixture turns deep golden-brown, about 30 minutes.
• 3 remove from heat.
• 4 slowly pour in whipping cream.
• 5 whisk over medium h eat until cream is incorporated.
• 6 set pan into bowl filled with ice.
• 7 cool.
• 8 for ice cream: bring milk to boil.
• 9 beat yolks and sugar until pale yellow.
• 10 slowly beat hot milk into yolk mixture.
• 11 return to saucepan.
• 12 stir over low heat until mixture thickens, about 7 minutes (do not boil or mixture will curdle).
• 13 strain through a fine sieve into a metal bowl.
• 14 set bowl into a larger bowl filled with ice (or cover with plastic wrap directly on the surface of the custard and chill overnight).
• 15 cool custard completely, stirring occasionally.
• 16 fold whipped cream into custard, then fold in caramel.
• 17 process according to ice cream maker’s manufacturer’s instructions, until almost set.
• 18 add chocolate and peanuts and process until set.
• 19 let ripen several hours in freezer.
• 20 if frozen solid, allow to soften in refrigerator for 30 minutes.