Peanut-caramel ice cream
very easy
30 mins
30 mins
Ingredients
- 600 g Whipped cream
- 200 g Sugar
- 1 package Vanillin sugar
- 200 g roasted, salted peanut kernels
- 200 g Peanut cream
- 1 can(s) (400 ml) sweetened condensed milk
- 7-10 Tbsp Cling film
Directions
- 1
Heat 200 g cream in a small pot. Caramelize sugar and vanillin sugar in a pan until golden. Pour hot cream into the caramel, simmer until the caramel has dissolved. Remove from the heat and stir in peanuts, allow to cool.
- 2
First rinse a box mould (1.4 litre capacity) with water, then line it with foil. Spread about 2/3 of the cooled caramel mass on the bottom of the mould. Place in a cold place.
- 3
Gradually stir the peanut cream with the condensed milk until smooth. Whip 400 g cream until stiff, fold into the peanut cream. Fill into the mould and smooth it down. Cover the cream with foil. Freeze for at least 6 hours, preferably overnight.
- 4
Warm the rest of the peanut caramel slightly. Dip the mould briefly in hot water and turn it over. Decorate with some peanut caramel. Cut the ice cream into slices and sprinkle with caramel.
Nutrition Facts
410 kcal
31 g
27 g
9 g
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