Caramel, Peanut and Chocolate Ice Cream

1. 1

   For caramel: Cook sugar and water in medium saucepan over low heat, swirling pan occasionally, until sugar dissolves.

2. 2

   Increase heat and boil until mixture turns deep golden-brown, about 30 minutes.

3. 3

   Remove from heat.

4. 4

   Slowly pour in whipping cream.

5. 5

   Whisk over medium h eat until cream is incorporated.

6. 6

   Set pan into bowl filled with ice.

7. 7

   Cool.

8. 8

   For ice cream: Bring milk to boil.

9. 9

   Beat yolks and sugar until pale yellow.

10. 10

    Slowly beat hot milk into yolk mixture.

11. 11

    Return to saucepan.

12. 12

    Stir over low heat until mixture thickens, about 7 minutes (do not boil or mixture will curdle).

13. 13

    Strain through a fine sieve into a metal bowl.

14. 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. 15

    Cool custard completely, stirring occasionally.

16. 16

    Fold whipped cream into custard, then fold in caramel.

17. 17

    Process according to ice cream maker's manufacturer's instructions, until almost set.

18. 18

    Add chocolate and peanuts and process until set.

19. 19

    Let ripen several hours in freezer.

20. 20

    If frozen solid, allow to soften in refrigerator for 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.