Peanut & Caramel Ice Cream

The Foodies' KitchenJune 22, 2022

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Super creamy homemade peanut ice cream, prepared with milk, Naú peanuts, sugar, and as a thickener we used cornstarch. Although it is a dessert, we use salted peanuts because the combination of flavors is balanced and gives it a delicious taste. We recommend not skipping the step of browning them in the pan, it only takes a few minutes and gives the ice cream a special flavor.

This mixture can be poured into a loaf pan or other freezer-safe container, or it can be poured into popsicle molds. The mixture yields 16 100 ml popsicles, we recommend using a measuring cup to check the capacity of your popsicle molds, many are 50 ml so you can make half the recipe if you do not want to make that many.

If you make the scoopable version, as we did, when serving it we recommend that you dip a medium-sized knife in hot water to make a grid pattern all over the mold (about two cuts lengthwise and four or five along the wide side) you can then use the scooper to serve your ice cream (also run it under hot water) and this will make it much easier to serve if it has just come out of the freezer and is too hard.

Helga & Kitty

Peanuts & Caramel Ice Cream

Yields approximately 1200 ml for ball ice cream.
almost 5 cups or 16 popsicle ice creams of 100ml each.

Ingredients:
350 g. of Naú peanuts (2 ¾ cups)
600 ml whole milk (2 ¼ cups)
50 g. powdered milk (6 ½ tbsp)
180 g. of brown sugar (1 cup)
250 ml of water for the thickener (1 cup)
250 ml of extra milk for the thickener (1 cup)
60 g. cornstarch (8 tbsp)
Caramel toffees, chopped (to taste)

Preparation:

First, prepare the thickener. In a medium pot, add the 250 ml of water and 250 ml of milk together with the cornstarch, these ingredients must be mixed cold, otherwise, they will clump up. On the burner, at medium-high temperature, bring the mixture to a soft boil, stirring constantly for approximately 10 minutes, until it thickens. You should be able to see the bottom of the top if you scrape it with the spatula. Remove from the stove and let it come to room temperature.
Meanwhile, heat a skillet to toast the peanuts, it only takes a few minutes so be careful not to burn them. We recommend not skipping this step, it gives a delicious flavor to the mixture. Then with a knife or food processor chop them into pieces as you see in the photograph.
In a blender add all the cornstarch mixture, ¾ of the roasted peanut mixture, and then 600 ml of whole milk, and turn on the blender so that it begins to mix the ingredients. With the blender running, add the powdered milk and brown sugar until everything is very well incorporated.
Pour the mixture into a mold suitable for the freezer, it can be a loaf pan, for example. At this point, you can mix in the chopped toffee-type caramel. Now, we add the rest of the chopped roasted peanuts so that they sit on top of the mixture.
Cover the mixture with plastic film, place it so that it is directly touching the mixture, and take it to the freezer to set. After a few hours, when the ice cream has already formed, we can serve it.
Alternately, you can use the mixture to fill popsicle molds. Place the chopped peanuts on top of each mold and freeze until set.

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