Vanilla ice cream, butterscotch sauce and peanut brittle
Serves: 4Prepare & Cook:
540ml double cream
300ml whole milk
seeds of 1 vanilla pod
115g golden caster sugar
3 large egg yolks
220g soft light brown sugar
150g peanut brittle, broken into pieces
Stir together 300ml cream, the milk, vanilla seeds and half the caster sugar in a large heavy-based saucepan over a medium heat. Remove from the heat just as the liquid starts to come to the boil. Leave to infuse for 30 minutes.
Whisk together the yolks and remaining caster sugar until thick and pale. Whisk the infused cream into the egg yolks. Return the liquid to a pan set over a low heat and cook, stirring constantly, until the custard is thick enough to coat the back of a spoon. Remove from the heat and leave to cool.
Pour the custard into an ice-cream machine and churn according to the manufacturer’s instructions. Transfer to a container and freeze for 3-4 hours.
Melt the butter in a pan over a medium heat. Stir in the brown sugar and remaining cream and cook for 5 minutes, stirring occasionally, until golden and caramelly. Remove from the heat, stir in 2 tsp sea salt and keep warm.
Serve the ice cream topped with the butterscotch sauce and peanut brittle.