Vanilla Ice Cream with Salty Candied Peanuts and Dark Chocolate
Super creamy no churn vanilla ice cream with salty candied peanuts and dark chocolate chunks.
This ice cream is creamy, delicious and full of sweet and salty crunch bites. The rich dark chocolate, the salty candied peanuts and the vanilla bean base make for a seriously delicious and satisfying treat.
Vanilla Ice Cream with Salty Candied Peanuts and Dark Chocolate
Yield: ~1 1/2 quarts
Ingredients:
- 16 fluid ounces (2 cups) heavy cream
- 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
- 5 millimeters (1 teaspoon) vanilla bean paste (or vanilla extract)
- 125g (1 1/4 cup) salty candied peanuts peanuts (see recipe below)
- 220g 55% dark chocolate, roughly chopped
Instructions:
1. In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
2. While whipping cream, in a separate large bowl, stir together sweetened condensed milk, candied peanuts and vanilla
3. Fold cream into sweetened condensed milk mixture
4. Pour half of ice cream into a regular-sized loaf pan
5. In a small microwave-safe dish, heat chocolate in 30-second increments, stirring after each, until melted
6. Pour half of chocolate over ice cream; use a knife to marbleize chocolate and ice cream
7. Top with remaining ice cream and repeat
8. Wrap well with seran wrap or in an ice cream container and freeze for 6 hours or overnight
Salty Candied Peanuts and Dark Chocolate
Makes: 2½ cups
Ingredients
150g (1 cup) chopped peanuts, roasted and unsalted
110g (~1/2 cup) granulated sugar
20 milliliters (4 teaspoons) water
2½g (1/2 teaspoon) table or kosher salt
Instructions
Line a baking sheet with parchment paper and set aside
Cook peanuts, sugar and water in a small heavy duty sauce pan over medium high heat, stirring regularly until sugar begins to caramelize
When mixture begins to bubble, stir quickly until sugar is completely crystalized (it will appear very sandy and dry), about 3 minutes
Continue to cook while stirring constantly until sugar re-melts and turns a dark golden brown (~3 minutes); be careful not to burn
Remove from heat and stir in salt
Spread nuts out onto prepared baking sheet and allow to cool for at least 10 minutes; break peanuts up into small chunks and place in an airtight container until ready to use (up to two weeks)
Notes
From Baking Bites
