A shot of salted caramel, the crunch of honeyed peanuts and the slightly bitter sweet taste of dark chocolate is the experience of this ice cream. It deserves to be called Snickers ice cream. Mums. I have also tried to make the ice cream with a 47% milk chocolate. The ice cream tasted good, but the taste disappeared under the heavy caramel, so the recipe ended with a chocolate of 60%. Honey roasted peanuts can be bought in well-stocked supermarkets or you can make your own. A project I also have to try soon.
“SNICKERS” ICE CREAM
160 G DARK CHOCOLATE, 60%
80 G ICING SUGAR
100 G PASTEURISED EGG YOLKS
300 G MILK (SKIMMED WORKS WELL)
300 G HEAVY CREAM 38%
1 PINCH OF SALT
50 G ROUGHLY CHOPPED DARK CHOCOLATE
100 G SALTET CARAMEL
75 G HONEY ROASTED PEANUTS
Roughly chop the chocolate and set it aside.
Pour cream and milk into a thick-bottomed pot and heat the liquid up to the boiling point.
Melt the chocolate in the milk.
Whisk egg yolks and icing sugar together in a bowl.
Add the warm liquid to the egg mixture, while whisking briskly, in a thin jet so you don’t get scrambled eggs instead.
Pour it all back into the pot and heat it up while stirring constantly until the cream is approx. 77 degrees.
Pour the cream back into the bowl and place it in an ice bath and stir until the cream has cooled down.
Stir in salt.
Place a piece of cling film close to the surface of the cream and cool the mixture overnight.
Churn the cream on an ice cream machine for 30-40 min. Place a mould in the freezer during this.
Just before the ice cream is done, add nuts and chopped chocolate.
Pour a layer of ice cream in the frozen mould and distribute strips of liquid caramel on top and mix it into the mass so that the ice cream gets swhirls of caramel. Repeat until ice cream and caramel have been distributed in the mould.
Finish with a garnish of extra caramel, chocolate and nuts.