Salted Butter Caramel Ice Cream with chocolate peanut butter fudge sauce

Recipe from David Lebovitz

Salted butter Caramel Ice Cream

Makes about 1 quart/ 1.14 litres 

Ingredients:

For the caramel mix-in:

100g (½ cup) granulated sugar

¾ tsp salt

For the ice cream base:

500ml (2 cups) milk

300g (1 ½ cups) caster sugar

60g (4 tbsp) salted butter

240ml (1 cup) double cream

5 egg yolks

¾ tsp vanilla bean paste/extract

Method:

1. For the caramel, place the granulated sugar in a medium-sized heavy-based saucepan and line a baking sheet greaseproof paper or brush it lightly with a little oil.

2. Cook the sugar over a medium heat until the edges begin to melt. Gently stir the melted sugar owards the centre until all the sugar has dissolved.

3. Once the sugar is a dark amber colour and smells like it is close to burning, sprinkle in the salt and immediately pour the caramel onto the prepared baking sheet. Tilt the baking sheet to ensure the caramel is in an even layer. Set aside.

4. For the ice cream, add the sugar to a large heavy-based saucepan over a medium heat and cook until caramelizes (as before). Remove from the heat once the sugar has caramelized, then add the butter and salt and stir until the butter has melted. Whisk in the cream.

5. If the caramel hardens, return it to the heat and stir over a low heat to re-melt the caramel. Mix in half of the milk.

6.Beat the egg yolks in a large heatproof bowl. Gradually pour the hot mixture into the egg yolks, whisking continually. Pour back into the saucepan and heat until the mixture is thick enough to coat the back of a spoon (160-170F/ 71-77C). Pour the custard into a large bowl and mix in the remaining milk and vanilla. Leave to cool and refrigerate.

5. Churn the chilled mixture in an ice cream machine. While the ice cream is churning, break up the caramel into small pieces, about 1cm each. Once frozen, Mix the crushed caramel into the ice cream and transfer to a container, then freeze until firm.

Recipe from Nigella

Chocolate Peanut Butter Fudge Sauce 

Ingredients:

175 ml double cream

100 grams milk chocolate (chopped)

100 grams smooth peanut butter (skippy for preference)

3 tablespoons golden syrup

Method:

1. Combine all the ingredients in a small saucepan and cook over a low heat, stirring until melted and smooth.

Blueberry Muffin Ice Cream

Recipe from The Kitchy Kitchen

Blueberry Muffin Ice Cream

Makes 1 litre

Ingredients:

For the streusel:

60g (½ cup) plain flour

56g unsalted butter, cold and cubed

50g (¼ cup) caster sugar

1 tsp cinnamon

pinch of salt

For the ice cream:

113g unsalted butter

360ml (1 ½ cups) whole milk

360ml (1 ½ cups) double cream

3 egg yolks

50g (¼ cup) caster sugar

55g (¼ cup) brown sugar

¾ tsp salt

2 tsp vanilla extract

4 tbsp blueberry jam

3 tbsp cinnamon streusel

To serve:

remaining streusel

maple syrup

Method:

1. For the streusel, combine the flour, sugar, salt and cinnamon and mix in the butter until an even, breadcrumb-like consistency has been reached. Place on a baking sheet and bake at 180C/350F/mark 4 for 10 minutes, then break up the mixture and bake for another 10 minutes, or until golden brown.

2.Simmer the butter over a medium heat in a large saucepan until it becomes golden brown, then remove from the heat and set aside to cool to room temperature.

3. Combine the milk and cream in a large saucepan over a medium-high heat and heat until it almost boils.

4. Whisk together the egg yolks, sugar and salt in a large heatproof bowl and gradually whisk in half the mixture from the saucepan.  Whisk in the rest of the mixture and pour everything back into the saucepan and heat gently, until it reaches 170F. Remove from the heat and whisk in the vanilla and brown butter, then leave to cool to room temperature before refrigerating.

5. Add the chilled ice cream mixture to an ice cream machine. Once it is firm enough to freeze, fold in the blueberry jam followed by the streusel. Transfer to a container and freeze.

Peanut butter chocolate chip puffed rice bars

Recipe from Love and Lemons

Peanut butter chocolate chip puffed rice bars

Ingredients:¾ cup brown rice cereal/puffed rice
½ cup rolled oats
½ cup crushed pecans/almonds
1/3 cup coconut flakes
¼ tsp salt
1tsp cinnamon
2tbsp coconut oil
¼ cup golden syrup/honey
¼ cup peanut butter
1/3 cup chocolate chips

Method:1. Line a 5x7 inch pan with greaseproof paper.

2. Toast the oats in a large frying pan over a low heat, stirring to ensure even cooking. Add the nuts, coconut flakes, salt and cinnamon once the oats begin to brown and continue to toast until the coconut is slightly browned. Remove from the heat and transfer to a large bowl with the brown rice cereal.

3. Combine the coconut oil, syrup and peanut butter in a small heatproof bowl and if they are too thick to whisk together, microwave for a few seconds to melt before whisking until the mixture is smooth and homogenous.

4. Pour the peanut butter mixture into the dry ingredients and fold everything together until fully incorporated. Stir in the chocolate chips and transfer the mixture to the prepared pan and smooth out to the edges. Place in the freezer for 30 minutes to set, then slice and store in the fridge.