← Nouns Cooking · Dessert Parlour

Ingredients

• 200 g granulated sugar
• 2 tbsp Water
• 85 g unsalted butter, cubed, at room temperature
• 120 ml double cream, at room temperature
• ¾ tsp flaky sea salt
• 1 tsp Vanilla extract
• 8 scoops vanilla ice cream
• 150 ml whipping cream, for topping
• 50 g salted roasted peanuts, roughly chopped

Method

1. Put the sugar and water in a heavy saucepan over medium heat. Let it melt and bubble without stirring, just swirling the pan, for 8–10 min, until it turns a deep amber colour (about 180°C / 355°F on a sugar thermometer).
2. Take the pan off the heat and whisk in the butter; it will foam up. Then slowly pour in the cream while whisking. Stand back, as it spits.
3. Whisk in the salt and vanilla and leave to cool for 10 min. It thickens as it cools.
4. Whip the cream for topping to soft peaks.
5. Layer two scoops of ice cream per glass with spoonfuls of warm caramel, top with whipped cream, more caramel and the peanuts. Serve immediately.

Tips

• Caramel goes from amber to burnt fast; if it smells acrid, start again.
• Leftover sauce keeps for 2 weeks in the fridge; warm briefly before using. Check the ice cream label if you need it gluten-free. Contains peanuts.
• Hot caramel causes bad burns: keep children away and never taste it from the pan.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food King Arthur Baking