Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version and receive 4 bonus issues of Belle magazine - that's more than $147 worth of value for only $79.95.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Salted peanut-caramel ice-cream with hot fudge sauce

You'll need

65 gm dark chocolate (58% cocoa solids), coarsely chopped 10 gm unsalted butter 75 gm (1/3 cup) caster sugar 70 gm liquid glucose (see note) 2 tsp cocoa powder To serve: thickly sliced banana and coarsely chopped salted peanuts   Salted peanut-caramel ice-cream 180 gm raw unsalted peanuts 290 gm caster sugar 900 ml pouring cream 60 gm butter, coarsely chopped 8 egg yolks 200 ml milk 1 vanilla bean, split and seeds scraped


  • 01
  • For salted peanut-caramel ice-cream, preheat oven to 180C. Place peanuts on a baking tray, roast until golden and fragrant (3-5 minutes) then rub between a tea towel to remove skins. Coarsely chop and set aside. Combine 140gm sugar and 50ml water in a saucepan, stir over medium-high heat until sugar dissolves, bring to the boil and cook until dark caramel in colour (4-5 minutes). Remove from heat, carefully add 100ml cream, butter and 1 tsp sea salt (mixture will spit), stir to combine. Return to heat, cook until smooth (1-2 minutes), cool to room temperature (2-3 hours), then stir in 40gm roasted peanuts. Meanwhile, whisk yolks and remaining sugar in a heatproof bowl until thick and pale (4-5 minutes). Bring milk, vanilla bean and seeds, remaining cream and remaining roasted peanuts to the boil in a large saucepan, then pour over egg mixture, whisking to combine. Return to pan, stir continuously over medium heat until mixture coats the back of a wooden spoon thickly (5-6 minutes). Strain into a bowl placed over ice (discard solids), cool completely, then freeze in an ice-cream machine according to manufacturer’s instructions. Fold through salted peanut-caramel to form a ripple effect and freeze until firm. Makes about 1.2 litres.
  • 02
  • Melt chocolate and butter in a heatproof bowl placed over a saucepan of simmering water, stirring occasionally until smooth and combined (2-3 minutes). Combine remaining ingredients and 80ml water in a saucepan and bring to the boil, then add chocolate mixture. Return to the boil and cook over high heat without stirring, shaking pan to dissolve lumps until well emulsified (3-5 minutes). Set aside and keep warm.
  • 03
  • To serve, place sliced banana in the base of small serving bowls, top with scoops of ice-cream, spoon over chocolate fudge sauce and serve immediately scattered with peanuts.

Note Liquid glucose is available from select supermarkets and health-food shops.

At A Glance

  • Serves 8 people
Signature Collection

Hitting the shelves exclusively at Domayne this month is the Gourmet Traveller Signature Collection by Robert Gordon Australia.

Read More
an iPhone 6!

amaysim is giving you the chance to win one of two prize packs containing an iPhone 6 and three months of amaysim's UNLIMITED 5GB mobile plan. Get in quick!

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Featured in

Jun 2009

You might also like...

Easy summer recipes


Christmas pudding ice-cream

Summer seafood recipes


Raspberry and Mint Mojito

Summer salad recipes


Neil Perry: Prawn cocktail

Quick summer recipes


Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes


Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes


Serge Dansereau: Homemade lemonade

Holiday entertaining recipes


Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.