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Peanut butter ice cream sundae
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Prep Time:
60 minutes
Cook Time:
15 minutes
Total Time:
75 minutes
Dani Venn's delightful dessert pleases all ages.
Ingredients:
  • 112.50 gm sugar
  • 1 tsp vanilla paste
  • 7 egg yolks
  • 260.00 gm peanut butter (crunchy or smooth)
  • 100g dark chocolate, chopped
  • 126.25 gm cream
  • 20 g butter
  • Unsalted roasted peanuts, crushed, to garnish
  • 505.00 gm cream
  • 257.50 gm full cream milk
Instructions:
  • In a medium saucepan over medium heat, combine cream, milk, sugar, and vanilla paste. Stir until the sugar dissolves. Bring to a boil, then remove from heat.
  • Create an invigorating ice bath by combining 1 cup of ice with 1 cup of water in a spacious metal bowl.
  • Whisk egg yolks until pale, then gradually whisk in 1/2 cup of hot cream mixture followed by the rest, whisking constantly.
  • Heat a medium saucepan over low-medium heat, then gently stir in the cream mixture with a rubber spatula. Cook for 5-10 minutes until the mixture thickens and coats the back of a spoon without boiling.
  • Once the mixture has thickened, transfer it to a large metal bowl. Stir in the peanut butter until fully combined. Place the bowl on top of an ice bath and whisk continuously to cool the mixture rapidly. Alternatively, refrigerate until the mixture is cool.
  • After the mixture has cooled, use an ice cream machine following the manufacturer's directions. Swirl in peanut butter before freezing. Or pour into a baking tray and place in the freezer, stirring every 30 minutes until the mixture thickens.
  • Start by heating a medium saucepan over medium heat and adding two cups of water. Next, place all the chocolate fudge ingredients in a silver bowl and set the bowl on top of the saucepan to create a double boiler. Stir continuously until the chocolate melts and the sauce is well combined. Once ready, remove from the heat and enjoy hot or cold.
  • Scoop ice cream, generously drizzle with decadent chocolate fudge sauce, and top with crunchy peanuts for a delightful finish.

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