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FEATURE RECIPE
Salted peanut-caramel ice-cream with hot fudge sauce
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Serves
8
Cooking Time
Prep time 30 mins, cook 30 mins (plus cooling, freezing)
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65 gm
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dark chocolate (58% cocoa solids), coarsely chopped
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10 gm
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unsalted butter
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75 gm
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(1/3 cup) caster sugar
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70 gm
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liquid glucose (see note)
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2 tsp
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cocoa powder
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To serve:
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thickly sliced banana and coarsely chopped salted peanuts
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| Salted peanut-caramel ice-cream |
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180 gm
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raw unsalted peanuts
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290 gm
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caster sugar
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900 ml
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pouring cream
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60 gm
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butter, coarsely chopped
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8
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egg yolks
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200 ml
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milk
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1
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vanilla bean, split and seeds scraped
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1
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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.
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2
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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.
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3
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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.
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Note Liquid glucose is available from select supermarkets and health-food shops.
RECIPE Emma Knowles
PHOTOGRAPHY William Meppem
STYLING Geraldine Munoz and Emma Knowles
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