The weather has finally turned autumnal; that doesn’t mean that we can’t still enjoy a little ice cream. We spent a few days in Wales last week and I had a lovely dessert that I wanted to recreate when I returned home. It was at the Harbourmaster in Aberaeron and it was their peanut ice cream sundae.
There was home-made peanut ice cream, whipped cream and topped with white chocolate. I wanted to make an indulgent version, so I used honey roasted peanuts, added sugar and almond extract to the cream (my version of crème chantilly), sprinkled some crushed Amaretti and garnished it with a couple of almond thins. To make it extra luxurious, substitute the almond extract for a boozy nut liqueur.
Justin declared that it was the best ice cream that I’ve made so far using my new (to me) Cuisinart Duo.
Click here to save my recipe to Pinterest
- 180ml/6⅓fl oz full fat milk, cold
- 125g/4½oz caster sugar
- 350ml/12⅓fl oz double cream, cold
- ¼tsp almond extract
- 75g/2⅔oz honey roasted peanuts, roughly chopped
- 600ml/21fl oz double cream
- 20g/¾oz caster sugar
- ½tsp almond extract (or 2tsp nut liqueur such as Frangelico, Amaretto, Créme de Noisette or Nocello)
- 150g/5¼oz white chocolate
- 6 Amaretti biscuits
- 6 ice cream wafers or a dozen thin nut biscotti
- In a medium bowl, whisk the milk and the caster sugar until the sugar is completely dissolved
- Stir in the double cream and almond extract
- Turn the machine on and the pour mixture into the ice cream machine freezer bowl
- Churn until thickened - about 15 minutes
- With the machine still turning, spoon the chopped peanuts into the ice cream until well distributed
- Turn the ice cream maker off, transfer the ice cream to an airtight container and place in freezer until firm - about 2 hours - to 'ripen'
- In a deep mixing bowl, whisk together the double cream, caster sugar and almond extract/liqueur to the 'soft peak' stage
- Simmer a little water in a small saucepan. Top with a heat-proof bowl (making sure the bottom of the bowl doesn't come into contact with the water)
- Break up the chocolate into pieces and put it into the heat-proof bowl to melt, stirring occasionally to get rid of any lumps
- For each sundae, scoop a ball of ice cream into a sundae glass, followed by a spoonful of crème Chantilly. Repeat
- Drizzle over a dessert spoonful of the warm, melted white chocolate
- Crumble an amaretti biscuit over the top and garnish with a wafer or a couple of biscotti
- Serve with long-handled spoons so you can scoop out every last delicious drop!