Salted Caramel Ice Cream With Peanut and Popcorn Brittle

Salted caramel ice cream:

• 350ml full cream milk 

• 1 tsp vanilla paste

• 8 egg yokes

• 250g caster sugar

• 1/3 cup water

• pinch sea salt

• 300ml thickened cream, room tempiture

• 1/4 cup roasted peanuts, roughly chopped

Peanut and popcorn brittle:

• 3/4 cup caster sugar

• 2 tbsp liquid glucose

• 1 tsp butter

• 1/2 tsp vanilla paste

• 1/2 tsp bicarbonate of soda

• 1/2 cup pop corn, pre cooked

• 1/4 cup roasted peanuts, roughly chopped

Serve:

• Carmel sauce, store bought

• Waffle ice cream cones and wafers

• Extra roasted peanuts, roughly chopped

• Place a KitchenAid ice cream bowl in the freezer ahead of time for at least 24hrs.

To make the vanilla ice cream:

• Warm up the milk along with the vanilla paste in a saucepan on low heat, be carful not to boil.

• Whisk the egg yolks in a mixing bowl until lightly fluffy.

• Gradually pour the warm milk in to the egg mixture, whisk to combine. set aside.

• Combine the caster sugar and water together in a medium saucepan on medium heat. Allow the sugar to dissolve with out stirring, the saucepan can be swirled instead. Once the sugar has completely dissolved and the colour starts to become a light golden caramel colour ( If it becomes too dark brown it will become bitter), add in the thickened cream and sea salt. Stand back as it can froth and spit, Stir the caramel until all lumps are removed and the mixture is smooth.

• Gradually add the warm milk and egg mixture while stirring on low to medium heat until the mixture thickens (5-6 minutes). 

• Remove from the heat and pour into a jug to cool completely. Then place in the fridge until chilled.

• Attach the frozen KitchenAid ice cream bowl to a KitchenAid mixer, pour in the chilled ice cream mixture and churn for 25 minutes.

• Scoop out the ice cream into a loaf tin in layers and sprinkle the peanuts in-between each layer. Place in the freezer for a minimum 24hrs, 48 for a firmer ice-cream.

To make the peanut and pop corn brittle:

• Combine the caster sugar, butter and liquid glucose into a small saucepan on medium heat. Swirl the saucepan and don’t stir. Once the sugar has completely dissolved and the colour starts to become a light golden caramel colour take it off the heat. If it becomes too dark brown it will become bitter.

• Add in the vanilla paste and bicarbonate, stand back as it can froth and spit. Swirl the pot while it combines. 

• Add the pop corn and peanuts, using a spatular quickly stir to coat. Turn out the mixture onto a tray lined with grease proof paper and spread out the mixture. Set aside until it is completely hardened. 

• Break up the brittle into chunks and set aside. 

Serve:

• When you're ready to serve, scoop out out a few scoops of ice cream into each bowl, add a waffle ice cream cone, a wafer and the peanut and popcorn brittle sprinkled over the top.  Finish off with a drizzle of caramel sauce.