Peanut brittle ice-cream sandwiches
Can’t decide between sweet or salty? This recipe satisfies both your cravings.
Notes: Ice cream machine needed
Ingredients:
- 1 ½ cups of milk
- 1 ½ cups of thickened cream
- 6 egg yolks
- 1 split vanilla bean, seeds scraped
- ⅔ cup of caster sugar
Peanut caramel:
- ⅔ cup of caster sugar
- 40g of butter
- ⅓ cup of water
- 2 tablespoons of thickened cream
- 2 tablespoons of chopped salted peanuts
Method:
1. Chill a 1.25L metal loaf pan in the freezer.
2. Combine milk, cream, vanilla bean and seeds in a saucepan and bring to a boil. Let cool and remove bean.
3. Beat sugar and yolks until thick, add milk mixture.
4. Cook in saucepan on low heat for 15 to 20 minutes with constant stirring. Custard should be a thick consistency. Transfer to a medium sized bowl and cover with cling wrap.
5. Let custard cool and place in fridge for two hours.
6. To make the peanut caramel, in a saucepan over low heat, stir water and sugar until dissolved and bring to a boil. Let simmer until golden and remove mixture from heat.
7. Add peanuts, butter and cream. Stir and let cool.
8. Toss custard mixture in an ice cream machine. This should take 30 to 40 minutes.
9. Place half of caramel mixture in previously chilled pan in individual, circular formations. Cover with ice cream. Top with second half of caramel and let cool in freezer for 6 hours.
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