Salted caramel and peanut butter ice cream
Summer and soaring temperatures are finally here, so what better way to celebrate than with some homemade ice cream!
Claire Kelsey's joining us all morning with her retro ice cream van Ginger, and a recipe for her most popular ice cream, salted caramel and peanut butter - it's so easy to make you'll never buy ice cream from the supermarket again!
Serves: 10
Ingredients
300g sugar600ml single cream150g smooth peanut butter1-2 teaspoon sea salt300ml double cream
Method
Start by making a caramel. Place the sugar with a little water in a small pan over a high heat. This can take 5 to 10 minutes. The sugar mixture will get extremely hot, be very careful.
Slowly add the single cream while stirring continuously
Add the peanut butter and salt and stir to combine all the ingredients together. Let this cool completely.
Whip double cream to soft peaks, and then fold the sauce through the double cream
Set the mixture in a Tupperware tub or ice cream mould and freeze until set. Ideally leave overnight.
BOOK: Claire Kelsey has Ginger’s Ice Cream Emporium in Manchester and a book called Melt published in 2013 by Simon & Schuster