Peanut-caramel ice cream

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Heat 200 g cream. Caramelise the sugar and vanilla sugar in a pan or a wide saucepan until golden. Add hot cream. Simmer until the caramel has dissolved. Remove from the heat, stir in the peanuts and allow to cool.

2. 2

   First rinse a crate mould (1.4 l capacity) with water, then line it with foil. Spread approximately 2⁄3 of the cooled but still liquid caramel mass on the bottom of the mould. Place in a cold place.

3. 3

   Whip 400 g cream until stiff. Gradually stir the peanut cream with the condensed milk until smooth. Fold in the cream. Pour the mixture into the mould and smooth it down. Cover the cream with foil. Freeze for at least 6 hours, preferably overnight.

4. 4

   Dip the mould briefly in hot water, then turn over. Dip a knife into hot water, cut off 4 slices of ice and freeze the rest again. Heat the rest of the peanut caramel again slightly and sprinkle the ice cream slices with it.

Nutrition Facts

KCAL
420 kcal

CARBS
31 g

FATS
27 g

PROTEINS
9 g