Peanut Butter Chip Caramel Ice Cream
The easiest and most decadent ice cream recipe yet. Try not to eat it all at once. For a festive occasion, freeze in individual moulds and drizzle with melted chocolate, garnish with a holly sprig or chocolate-coated Crio Beans.
This recipe appears in Merry Christmix Too, which you should all run out and get unless of course you are an Insider member, in which case you already have access to the ebook version.
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- 1 x 400 Milliliter tin condensed milk
- 1 Tablespoon vanilla bean paste BUY
- 1 Teaspoon pink salt flakes BUY
- 600 Milliliters whipping cream
- 1/2 Batch Peanut Butter Chips Recipe
- chocolate melted and chocolate coated coffee beans for garnish BUY
Place condensed milk, vanilla and salt into Thermomix bowl and cook 30 min/100°C/speed 3.
Blend 20 sec/speed 10. Scrape down sides of bowl and repeat.
Remove from bowl and set aside to cool slightly.
Without cleaning bowl, place cream into cooled bowl and whip 15–30 sec/Butterfly/ speed 4 or until holding soft peaks.
Remove Butterfly and return caramel milk mixture to bowl.
Blend 20 sec/speed 6.
Fold in any mixture or cream that is not well incorporated using a silicone spatula. Add Peanut Butter Chips, folding through gently.
Pour into moulds of choice and freeze for 4–6 hours until frozen.
Drizzle with melted chocolate to serve and top with a few chocolate-coated coffee beans or nuts.
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