Caramel Peanut Sundae
Inspired by techniques from NYT Cooking.
An impressive layered sundae combining silky homemade vanilla ice cream with salted peanuts, crispy wafers and a smooth caramel sauce. Pure indulgence.
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Method
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Equipment
- small saucepan
- medium saucepan
- whisk
- instant-read thermometer
- sieve
- bowl set over iced water
- ice-cream maker
- freezer container
- 4 tall glasses
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 1220 kcal |
| Protein | 24.1 g |
| Carbohydrate | 95.5 g |
| of which sugars | 80.7 g |
| of which free sugars | 69.4 g |
| Fat | 87 g |
| of which saturates | 41.5 g |
| Fibre | 5.1 g |
| Salt | 0.53 g |
Protein per 100 kcal
2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Caramel
- 100 g caster sugar
- 30 g butter
- 60 ml double cream
- 60 ml whole milk
- ¼ tsp flaky sea salt
- 2 tbsp light corn syrup or glucose syrup
Ice cream
- 360 ml whole milk
- 1 vanilla pod, split and seeds scraped
- 1 tbsp glucose syrup
- 4 large egg yolks
- 65 g caster sugar
- 70 g salted peanuts, chopped
To serve
- 3 square chocolate-coated wafer bars, each cut into quarters
- 140 g salted peanuts, coarsely chopped
- 360 ml double cream, whipped to soft peaks
- 1
Caramel. Melt 100 g caster sugar in a small saucepan over medium heat, stirring often. On low heat, carefully add 30 g butter, 60 ml double cream and 60 ml whole milk. Off the heat, stir in ¼ tsp flaky sea salt and 2 tbsp light corn syrup or glucose syrup, then cool and chill for at least 2 h or overnight.
- 2
Custard. Heat 360 ml whole milk with the split vanilla pod and scraped seeds and 1 tbsp glucose syrup until steaming. Whisk 4 large egg yolks and 65 g caster sugar until pale.
- 3
Temper. Whisk in a third of the hot milk to the egg mixture, then return to the saucepan and cook, stirring constantly, until it coats the back of a spoon at 77-80 °C.
- 4
Cool. Strain the custard into a bowl over iced water and cool to room temperature.
- 5
Churn. Churn in the ice-cream maker until thick, stir in 70 g chopped salted peanuts and freeze in a container until firm.
- 6
Cut. Cut the 3 chocolate-coated wafer bars into quarters (12 pieces total).
- 7
Build. In a tall glass, alternate layers of caramel, a wafer quarter and scoops of the peanut ice cream.
- 8
Top. Finish with more caramel, 140 g coarsely chopped salted peanuts and whipped cream.
Storage
Keep the caramel covered in the fridge and the peanut ice cream in a sealed container in the freezer; assemble the sundaes just before serving.
