Monday, 25 June 2012

Snickers-Style Chocolate and Peanut Ice Cream Sundae

Since I read (and tried out) the recipes from The Icecreamists' book I've been busy dreaming up all sorts of different flavours for ice cream. I felt inspired by the way they just chop up certain chocolates and melt them and mix them in; or dollop in a spoonful or two of Nutella, or peanut butter. One of my favourite flavours in the book was the peanut butter ice cream. And I took a scoop of this, along with a scoop of my own chocolate ice cream and thought: Mmmmm, that tastes just like a Snickers in ice cream form.

And so the Snickers-Style Sundae was born. Have a look at it. Nice, huh?

The recipe for the peanut butter ice cream is loosely based on the recipe in the book, but I have made a few adjustments and also a few recommendations. The first thing I did was add a little more salt. The second thing I did was to make sure I always used runny, American-style peanut butter. Forget the cheaper thick, pale, paste-like stuff, it just doesn't work and turns grainy and somehow powdery after being frozen. The stuff I buy comes in a small plastic jar with a blue lid and has a sticker saying you have to stir it before using as it separates. This is the peanut butter you need.
The chocolate ice cream is made using chocolate with 60% cocoa solids. You could use a darker chocolate if you like (72% and above) but for that real Snickers flavour, you need that milkyness rather than the bitter dark chocolate tang.
You could also make your own caramel sauce but mine is shop-bought. And you can use salted, dry roasted or honey-roasted peanuts if you have them - whatever you prefer.
Snickers-Style Chocolate and Peanut Ice Cream Sundae
Makes 4
Ingredients
For the peanut butter ice cream:
  • 125ml double cream
  • 250ml whole milk
  • 2 egg yolks
  • 85g caster sugar
  • large pinch of salt
  • 250g American-style, runny peanut butter
For the chocolate ice cream:
  • 125ml double cream
  • 250ml whole milk
  • 2 egg yolks
  • 85g caster sugar
  • 100g chocolate, with 60% cocoa solids
To decorate:
  • couple of handfuls of roasted peanuts
  • a drizzle of caramel or toffee sauce
Method:
  1. To make the peanut butter ice cream, pour the milk and cream into a saucepan and heat gently, until warm but don't let it boil or burn on the bottom. In a bowl, whisk the egg yolks with the sugar until it forms the consistency of a thick custard. Gradually pour the warm milk mixture onto the egg yolks, whisking all the time and sloshing it in bit by bit. Pour back into the saucepan and heat gently, stirring all the time, until you see it thicken. Pour back in the bowl and leave to cool completely.
  2. When the mixture is cool, blend in the peanut butter using a whisk or stick blender and pour the lot into an ice cream machine to churn. Freeze until needed.
  3. For the chocolate ice cream, heat the milk and cream as before, in a saucepan, and break in the chocolate. Whisk the egg yolks with the sugar. When the milk mixture is warm, but not boiling, gradually pour this onto the egg yolks bit by bit, whisking all the time. Pour back into the saucepan, stirring, until you see it thicken. Pour this back into the bowl, chill, churn and then freeze.
  4. To serve, just take 2 scoops of each flavour and arrange in a sundae glass or bowl. Drizzle over the toffee sauce and sprinkle the peanuts over the top.