The season of short sleeves is well underway and we have welcomed the official start of summer! While we enjoy wearing sandals, shorts and dresses, for complete relaxation we would benefit from a beach with sunbeds. And what goes better with a beach than — ice cream!
As temperatures rise, we all look towards refreshments. That is why today we present a recipe that comes from French cuisine. Ice cream with salted caramel was created about fifty years ago and at that time it represented an unusual innovation that stood out from other ice cream flavors. Today, sweet-salty combinations are more popular than ever, and lovers of salted caramel grow by the day. If you have not tried anything similar before, consider our suggestion!
- 2 and a half cups of cooking cream
- 1 and a half cup of sugar
- ½ cup of water
- 2 tablespoons of butter
- 1 and a half cup of full-fat milk
- ½ teaspoon of vanilla extract
- Prima Peanuts
- 30 grams of salted roasted peanuts
Heat 1 cup of cooking cream in a saucepan over medium heat. Once hot, put it aside and cover. Take another, heavy bottom container that retains heat. Add water and sugar to that container and cook at medium heat. The mixture should not be stirred during heating. When the sugar caramelizes, set the bowl aside and immediately add a third of the heated cream. Stir carefully, so as not to get burned, and slowly add the rest of the heated cream. Then add butter and salt, and stir until the butter melts. Allow the mixture to cool to room temperature.
Once the caramel has cooled, separate half of it and mix with the rest of the cream, milk and vanilla extract. When you have finished mixing, add the other half of the caramel and gently hand beat until the ice cream is "speckled".
Sprinkle the ice cream with finely chopped peanuts and leave in the freezer. Once the ice cream has cooled, it is time to serve. Take the Prima Peanut sticks and crumble them over the ice cream. This way, you will add an interesting texture to the ice cream and emphasize the taste of caramel and peanuts.