Categories: May, can be frozen, ice cream

Ingredients

• 5 medium egg yolks
• seed of 1 vanilla pod
• 125g caster sugar
• 284ml carton double cream
• 225ml full-fat milk
• 150g plain chocolate, broken up
• 50g natural roasted peanuts, roughly chopped
• 1/2 tsp Maldon sea salt

Directions

1. Put the yolks and vanilla seeds into a large bowl. Whisk for 3-4 minutes, until pale and thickened.
2. Dissolve the sugar and 3 tablespoons water in a pan over a low heat. Increase the heat and cook without stirring, until it’s a golden caramel. Remove from the heat and add the cream – be careful, it will spit. Add the milk and cook gently, stirring, to re-melt any hardened caramel.

3. Gradually stir the caramel into the eggs, then return to the pan. Cook over a medium-low heat for about 5 minutes, stirring constantly, until it coats the back of the spoon. Tip into a bowl and cover the surface with cling film. Cool, then strain into a 1.3-litre freezerproof container. Cover and freeze until it is solid around the edges. Tip into a food processor and whizz to break up the ice crystals. Return to the container, re-freeze and repeat 2 more times.

4. On the day you want to serve the ice cream, melt the chocolate in a bowl over a pan of just-simmering water. Stir, then spread out onto a large board lined with baking paper to a large square. Sprinkle over the nuts, pressing them in lightly. Sprinkle with the salt and chill until hardened. Cut into long, jagged shards. Serve the ice cream with the shards.

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