Always check the labels of the products you use.
Method
- 1
Caramel. Melt 100 g caster sugar in a small saucepan over medium heat, stirring often. On low heat, carefully add 30 g butter, 60 ml double cream and 60 ml whole milk. Off the heat, stir in ¼ tsp flaky sea salt and 2 tbsp light corn syrup or glucose syrup, then cool and chill for at least 2 h or overnight.
- 2
Custard. Heat 360 ml whole milk with the split vanilla pod and scraped seeds and 1 tbsp glucose syrup until steaming. Whisk 4 large egg yolks and 65 g caster sugar until pale.
- 3
Temper. Whisk in a third of the hot milk to the egg mixture, then return to the saucepan and cook, stirring constantly, until it coats the back of a spoon at 77-80 °C.
- 4
Cool. Strain the custard into a bowl over iced water and cool to room temperature.
- 5
Churn. Churn in the ice-cream maker until thick, stir in 70 g chopped salted peanuts and freeze in a container until firm.
- 6
Cut. Cut the 3 chocolate-coated wafer bars into quarters (12 pieces total).
- 7
Build. In a tall glass, alternate layers of caramel, a wafer quarter and scoops of the peanut ice cream.
- 8
Top. Finish with more caramel, 140 g coarsely chopped salted peanuts and whipped cream.
Storage
Keep the caramel covered in the fridge and the peanut ice cream in a sealed container in the freezer; assemble the sundaes just before serving.
Free sugars
69.4 g per serving
138.8 % of the 50 g daily maximum · 277.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- small saucepan
- medium saucepan
- whisk
- instant-read thermometer
- sieve
- bowl set over iced water
- ice-cream maker
- freezer container
- 4 tall glasses
Nutrition per serving Calculated from USDA FoodData Central
Approximate: no weight for square chocolate-coated wafer bars, each, so it is not in the total. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 1220 kcal |
| Protein | 24.1 g |
| Carbohydrate | 95.5 g |
| of which sugars | 80.7 g |
| of which free sugars | 69.4 g |
| Fat | 87 g |
| of which saturates | 41.5 g |
| Fibre | 5.1 g |
| Salt | 0.53 g |
Protein per 100 kcal
2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
