Sweet Peanut Buttercup Recipe

Name: Sweet Peanut Buttercup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 .2 liters milk; 7 ounces trimoline; About 2 1/2 ounces non-fat milk powder; About 1/4 ounce stabilizer (cremodan ice cream); About 1 1/2 ounces egg yolks; About 3 1/2 ounces sugar; About 13 ounces 72% chocolate, chopped; About 18 ounces egg whites (pasteurized); About 18 ounces sugar; About 3 1/2 ounces peanut putter crunch cereal (recommended: Captain Crunch); About 3 1/2 ounces ground roasted salted peanuts; About 3 1/2 ounces turbinado sugar (raw sugar); About 1-ounce cocoa powder

Servings: persons

1 .2 liters milk
7 ounces trimoline
About 2 1/2 ounces non-fat milk powder
About 1/4 ounce stabilizer (cremodan ice cream)
About 1 1/2 ounces egg yolks
About 3 1/2 ounces sugar
About 13 ounces 72% chocolate, chopped
About 18 ounces egg whites (pasteurized)
About 18 ounces sugar
About 3 1/2 ounces peanut putter crunch cereal (recommended: Captain Crunch)
About 3 1/2 ounces ground roasted salted peanuts
About 3 1/2 ounces turbinado sugar (raw sugar)
About 1-ounce cocoa powder

1
In a medium saucepan boil milk with trimoline.
2
Add the milk powder and stabilizer, and stir to mix well.
3
Combine the egg yolks and the sugar in a small bowl.
4
Remove the milk mixture from the heat and add a little to the eggs to temper.
5
Return the egg mixture to the saucepan.
6
Add the chocolate and whisk to emulsify.
7
Strain and let rest, refrigerated for 24 hours before churning in a paco jet or spinning in batch freezer.
8
Marshmallows:
9
Mix ingredients; strain.
10
Fill a whipped cream siphon and charge twice with n2o gas.
11
Allow to rest 3 to 6 hours before using.
12
Combine all crunch ingredients.
13
Spoon 2 tablespoons crunch into each ice cream coupe and place 1 scoop of chocolate ice cream on top.
14
Add a generous portion of marshmallow over the ice cream and burnish with a hand-held blow torch, if desired.
15
Serve immediately.
16
A viewer, who may not be a professional cook, provided this recipe.
17
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 .2 liters milk, 7 ounces trimoline, About 2 1/2 ounces non-fat milk powder, About 1/4 ounce stabilizer (cremodan ice cream), and more.

Yes, Sweet Peanut Buttercup falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Peanut Buttercup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions