for the caramel:
50g White Sugar
1 tbsp of toasted Peanuts
1 Pinch of Salt
for the ice cream:
300ml Whole Milk
6 Egg Yolks
100g of sugar
2 tbsp Peanut Butter
Prepare a bowl of ice and water, to the next stage. Keep it handy.
Put an empty pan to heat.
After 1 minute, put the sugar for the caramel and let it begin to color (don’t add water).
When it begins to brown, add the peanuts and the salt and stir until it starts to get brown.
At this stage remove from heat and let the caramel brown (if it burns too quickly, place the pan into the bowl with ice and water, which immediately stops the cooking).
It is natural that the caramel solidifys in the bottom of the pan.
Add the milk and cream and simmer. Here, the nougat will be dissolved.
Beat the egg yolks with 100g sugar (can be made by hand, doesn’t necessarily have to be with an electric mixer) and when the milk/cream boils, add half the milk to the preparation of eggs and put the rest of the liquid on the stove.
Mix the egg yolks/sugar with the boiled milk/cream and add this mix to the pan that was on the stove with the remaining milk/cream.
Don’t let the mixture boil! Stir calmly but steadily until the mixture gets a creamy consistency, similar to liquid yoghurt.
Remove from the heat and put the pan back in the cup with ice to stop cooking.
Let the mixture cool until it’s slightly warmer than the body temperature (placing your finger will be lukewarm). This is important for the addition of peanut butter. If it’s too hot, the fat from the peanut butter will curdle. If it’s too cold, doesn’t dissolve well and gets lumps.
Add the peanut butter and stir until dissolved.
Place the preparation in an ice cream machine and follow the manufacturer’s instructions.
If you don’t have a machine, place in the freezer and beat the mixture every 2 hours so it don’t get any ice crystals.