Active ingredients
- 170 g caster sugar
- 5 dl warm milk
- 5/2 dl cream
- 4 egg yolks, pasteurised
- 100 g saltless peanuts, approximately sliced
Preparation
Melt the sugar in a little pan at medium temperature level till it caramelises. Do not stir it! Include the warm milk slowly. Then include the cream and stir well.
Beat the egg yolks in a mixer till they are frothy. While stirring continuously, include a soupspoon of the caramel mix, in such a method that the egg yolks do not set. Include the remainder of the caramel mix slowly. Put all of it into a pan and heat really carefully, continuously stirring with a wood spoon till the mix starts to thicken. Take the pan off the hob and permit to cool. Include the peanuts and from time to time stir for a minute. When the mix is totally cooled, put into a bowl, cover it and put it in the freezer. After 1 hr, take the mix out of the freezer, stir it utilizing the mixer, then put it back into the freezer. After a number of hours, stir completely again. When the ice cream is nearly tough, provide it a last comprehensive stir.
Put the mix in a deep-freeze container, placed on the cover and location in the freezer.
Nut and Seed Mix 