Ingredients
- 350ml full cream milk
- 1 tsp vanilla paste
- 8 egg yolks
- 250g caster sugar
- 1/3 cup water
- Pinch sea salt
- 300ml thickened cream (room temperature)
- 1/4 cup roasted peanuts, roughly chopped
Peanut and popcorn brittle
- 3/4 cup caster sugar
- 2 tbsp liquid glucose
- 1 tsp butter
- 1/2 tsp vanilla paste
- 1/2 tsp bicarbonate of soda
- 1/2 cup popcorm (pre-cooked)
- 1/4 cup roasted peanuts, roughly chopped
- Caramel sauce, store bought
- Waffle ice cream cones and wafers
- Extra roasted peanuts, roughly chopped
Method
- Place your KitchenAid ice cream bowl in the freezer ahead of time (at least 12 hours)
- To prepare the vanilla ice cream, warm up the milk along with the vanilla paste in a saucepan on low heat. Be careful not to boil.
- Whisk the egg yolks in a mixing bowl until lightly fluffy.
- Gradually pour the warm milk in to the egg mixture, whisk to combine. Set aside.
- Combine the caster sugar and water together in a medium saucepan on medium heat. Allow the sugar to dissolve with out stirring, the saucepan can be swirled instead. Once the sugar has completely dissolved and the colour starts to become a light golden caramel colour ( note: if it becomes too dark brown, it will become bitter). Add in the thickened cream and sea salt. Stand back as it can froth and spit. Stir the caramel until all lumps are removed and the mixture is smooth.
- Gradually add the warm milk and egg mixture while stirring on low to medium heat until the mixture thickens (5-6 minutes).
- Remove from the heat and pour into a jug to cool completely. Then place in the fridge until chilled.
- Attach the frozen KitchenAid Ice Cream bowl and dasher to the stand mixer. Turn mixer to stir, and pour cold mixture into bowl with the mixer running. Churn for 20-25 minutes.
- Scoop out the ice cream into a loaf tin in layers, and sprinkle the peanuts in-between each layer. Place in the freezer until frozen firm.
