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1
To make peanut ice, in a small saucepan over medium heat, combine sugar with 1/3 cup water and bring to a boil, stirring occasionally.
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Simmer until sugar dissolves.
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In a blender or food processor, combine syrup, skim milk and peanut butter, and process until smooth.
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4
Transfer mixture to an ice cream maker, and freeze according to manufacturer's instructions.
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5
To make candies, in a heavy skillet over medium heat, toast peanuts, turning them so they do not burn, for about 5 minutes.
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6
Immediately transfer to food processor, or spread them out on a large baking sheet.
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If using a food processor, pulse gently until nuts are just broken up, about 1 minute.
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8
Otherwise, use a rolling pin to crush nuts on baking sheet.
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9
In same skillet over medium heat, toast sesame seeds, stirring, for about 3 minutes.
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10
Add to peanuts in food processor or baking sheet.
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11
In a large heavy saucepan over medium heat, combine the piloncillo sugar with 1 quart water.
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Bring mixture to a boil, stirring frequently until the piloncillo melts.
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Continue to cook until syrup reaches hard crack stage (285 degrees on a candy thermometer), about 1 1/2 hours.
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Stir in peanuts and sesame seeds.
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Pour mixture onto a baking sheet lined with parchment or waxed paper.
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Cool.
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17
Place candy in a heavy duty plastic bag, and use a rolling pin to crush it into pea-size pieces.
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18
To make peanut sauce, in a blender or food processor, combine all ingredients and process until smooth.
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Transfer to a tightly covered bottle, and store in refrigerator for up to one month.
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20
To assemble sundaes, pour a little bit of peanut sauce into a tall glass.
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Place two scoops of peanut ice on top.
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Sprinkle with a little crushed candy and serve.
