Peanut Caramel Sundae

Ingredients for 4 servings:

• 400 g condensed milk, sweetened
• 200 g peanuts, unsalted
• 100 g sugar
• 500 ml milk
• 4 egg yolks
• 100 g dark chocolate coating
• 100 g milk chocolate coating
• 50 g pretzel(s)
• some salt, coarse
• Milk

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 day 2 hours 30 minutes

Peanut ice cream with chocolate pretzels and caramel sauce, the effort is worth it

It’s best to prepare it a day in advance. For the caramel sauce, bring 2 liters of water to a boil in a large pot. Place the closed can of condensed milk in the water and let it simmer for 60 minutes. It’s important that the can is well covered with water the entire time it’s boiling. Add a little more water if necessary. Then lift the can out of the water with a slotted spoon and let it cool in a bowl of cold water. Be sure to let the caramel sauce that has formed in the can cool completely before opening the can. For the chocolate-salted pretzels, chop both chocolate coatings. Melt them in a bowl over a warm water bath. Dip the pretzels individually into the chocolate coating and cover them with chocolate. Let the chocolate pretzels drain slightly. Place them on a sheet of baking paper. Sprinkle with a little coarse salt. Set the pretzels aside and let the chocolate coating set. For the peanut ice cream, roast the peanuts on a baking sheet in the oven at 140 degrees Celsius (284 degrees Fahrenheit) for about 8 minutes until golden brown. They shouldn’t get too dark or burn. Let the peanuts cool, then roughly crush or chop them slightly. Heat a pan. Sprinkle in 50g of sugar and let them caramelize slightly. Add the nuts and mix well with a wooden spoon. Pour in the milk and cook briefly over very low heat until the caramel starts to form. Remove from the heat. Let the peanut milk steep overnight. The next day, bring the peanut milk to a boil again. Purée with a hand blender. Strain through a fine sieve. Add enough additional milk to make 500ml (16 fl oz). Whisk the egg yolks with the remaining sugar in a whisk. Slowly pour the hot milk mixture into the egg yolks, whisking vigorously. Place the bowl over a simmering pan of hot water and whisk the cream until it forms a rose. Whip the cream over a hot water bath, incorporating air until it becomes thick and creamy. Gently blow on the cream from above, and you’ll want to create circles resembling rose petals. Allow the ice cream mixture to cool completely, ideally in an ice water bath. Freeze the cooled ice cream mixture in the ice cream maker. Open the can of caramel sauce. Serve the ice cream in bowls with chocolate pretzels and a drizzle of caramel sauce.