INGREDIENTS
- 500ml (2 cups) double cream
- 250ml (1 cup) whole milk
- 125ml (½ cup) + 15ml (1 tbsp) granulated sugar
- 4 large egg yolks
- 7.5ml (½ tbsp) vanilla paste
- 180ml (¾ cup) chocolate fudge sauce
- 95g (¾ cup) peanuts, roasted and salted
INSTRUCTIONS
- Prepare the chocolate fudge sauce first by following this recipe.
- Combine the cream, vanilla, milk and 15ml (1 tbsp) sugar in a saucepan. Bring to the boil then remove from the heat.
- In a large bowl, whisk together the 125ml (½ cup) sugar and egg yolks, until the mixture has gone pale in colour and doubled in size.
- Temper hot milk into the sugar yolk mixture, by slowly adding hot milk about 60ml (¼ cup) at a time, whisking to distribute heat. Once all the milk has been added, transfer mixture back into the saucepan.
- Place the saucepan over medium-low heat. Stir until mixture reaches nappé consistency, or 80°C (180°F) on a kitchen thermometer. Let mixture sit at this temperature for 5 minutes to pasteurise the eggs.
- Remove from heat and pour the custard into a large mixing bowl. Place the bowl into icy water and stir until the custard has cooled.
- Pour the chilled custard into the ice cream maker and churn using the ice cream mode.
- Place the contents in a large bowl and gently fold in the chocolate fudge sauce, keeping action to a minimum so that dark chocolate streaks are easily discerend in the ice cream.
- Transfer the ice cream to a sealable container and sprinkle the peanuts on top, then place in the freezer. Freeze for at least 3 hours or overnight.
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