Salted peanut-caramel ice-cream with hot fudge sauce
Australian Gourmet Traveller recipe for salted peanut-caramel ice-cream with hot fudge sauce.
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Cooking tools:
- Ice cream maker
- Fine-mesh sieve
- Ice cream scoop
- Double boiler
- Oven
- Baking sheet
- Kitchen towel
- Chef's knife
- Cutting board
- Saucepan
- Wooden spoon
- Mixing bowl
- Whisk
- Stove
- Freezer
- Serving bowl
Ingredients
- 65 gm dark chocolate (58% cocoa solids), coarsely chopped
- 10 gm unsalted butter
- 75 gm (1/3 cup) caster sugar
- 70 gm liquid glucose (see note)
- 2 tsp cocoa powder
- To serve: thickly sliced banana and coarsely chopped salted peanuts
- Salted peanut-caramel ice-cream
- 180 gm raw unsalted peanuts
- 290 gm caster sugar
- 900 ml pouring cream
- 60 gm butter, coarsely chopped
- 8 egg yolks
- 200 ml milk
- 1 vanilla bean, split and seeds scraped
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