Peanut caramel ice cream

Ingredients for 1 servings:

• 400 g condensed milk, sweetened
• 200 g creamy peanut butter
• 320 ml cream
• 200 ml whole milk
• 80 g dark chocolate, chopped
• 200 ml cream
• 200 g sugar
• 1 packet of vanilla sugar
• 200 g peanuts, roasted and salted

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 20 minutes; Total time approx. 8 hours 50 minutes

sinfully delicious “Snickers” ice cream

Whip 200 ml of the whipped cream until stiff and refrigerate. Whisk the sweetened condensed milk with the peanut butter until creamy, then gradually stir in the remaining 120 ml of cream and the milk. Finally, fold in the stiffly whipped cream and chopped chocolate. Pour the mixture into a dish lined with cling film, place in the freezer, and freeze for a few hours, stirring occasionally. For the caramel, melt the sugar in a wide saucepan without stirring. As soon as it begins to caramelize, stir. It may clump slightly, but that’s okay. Add the cream and stir until it has dissolved and a caramel sauce has formed. Remove the pan from the heat and stir in the peanuts. Once the mixture has cooled, spread it all over the peanut ice cream and smooth it down. To serve, remove the ice cream from the freezer a few minutes before and let it thaw slightly, then slice and serve.