To right all that is wrong in this world. I made salted peanut and caramel ice cream.
ECM's Salted Peanut and Caramel Ice Cream
1 1/4 cup sugar
3 cups heavy cream
1 tablespoon of vanilla extract
1 1/2 cups of chopped peanuts (salted party peanuts work well in this recipe)
1/4 cup of water
Place 1/4 cup water and sugar in a heavy sauce pan and cook over low heat, without stirring, until the sugar is dissolved. Turn the heat to high and boil sugar until it's a golden brown color, about 5 minutes. Do not stir, swirl pan to make sure the caramel cooks evenly.
Remove caramel from heat and carefully pour the heavy cream into saucepan. The mixture will bubble up like crazy, so be careful. Then the caramel will solidify, like in the above picture. Return the saucepan to low heat and stir with a wooden spoon until the caramel dissolves, about 8-10 minutes. Add vanilla. Pour mixture into a container and refrigerate until cold.
When the mixture is chilled, add peanuts. Prepare according to ice cream maker's directions.
There you have it. Salted Peanut and Caramel Ice Cream. Add some bananas and some hot fudge sauce and you have a great ice cream sundae. Much better that beet ice cream, don't you think?
*My lawyers (the little sous chefs) have advised me that Thomas Keller is a close friend of The Cooking Goddess, sister of The Baking Goddess. To spare me the wraith of Chef Keller, The Cooking Goddess, and The Baking Goddess and to not be a hypocrite I must try beet ice cream because how am I to know if I like beet ice cream if I don't try it.
I hate it when they are right!