I’ve been making chocolate ice cream for a while now, but putting it toasted peanuts and caramel was pretty much a last minute decision. A good decision if I may say so. Because it perfectly captures the essence of my favourite candy bar – Snickers. I think I’ve just made the best chocolate ice cream I’ve ever made. Well, it’s more than just chocolate. It’s creamy and dreamy, filled with dark and stormy richness. Buttery, golden caramel is everything chocolate ice cream ever needed. There’s bitter bits of dark chocolate, toasted peanuts, and caramel. This is the kind of ice cream that doesn’t hold back.
- 500 g milk
- 250 g heavy cream
- 3 tablespoons sugar
- 150 g dark chocolate
- semi sweet chocolate chunks
- 1/2 c toasted peanuts
- 4 tbsp salted caramel
- Pour the milk and sugar in a heavy bottom saucepan. Over medium heat, cook the milk, whisking continuously until it has halved in quantity.
- Add in the dark chocolate and stir until melted.
- Store the mixture in the fridge to cool completely.
- Whip the heavy cream until soft peaks form.
- Fold the cream into the chocolate mixture.
- Fold in the salted caramel sauce and crushed peanuts.
- Store in an air-tight container or a baking tin covered with cling-film and secured with a rubber-band.
- Freeze for 8 hours at least.