PEANUT-BUTTER ICE LOLLIES WITH CARAMELISED PEANUTS
Makes 8 to 10 small ice lollies
Caramelised peanuts 50g granulated sugar 50g salted peanuts,
Peanut-butter ice cream 100g peanut butter
100g granulated sugar 250ml low-fat milk a pinch of salt 300g good-quality white chocolate (try Valrhona blond), to coat
In a heavy-bottomed saucepan, melt the sugar to golden caramel. Stir in the chopped peanuts. Pour mixture onto a baking sheet and allow to cool completely. Chop finely. Peanut-butter ice cream 1. Heat the peanut butter, sugar and milk in a saucepan while stirring. 2. Remove pan from heat and add salt. Blend until completely smooth. 3. Chill the mixture, then freeze in your icecream maker according to the manufacturer’s instructions. 4. Fold half of the chopped caramelised peanuts into the ice cream, and fill ice-lolly moulds. Freeze overnight. 5. Melt chocolate in a bowl over simmering water and pour into a glass. Take one ice lolly from the freezer, dip into the melted chocolate, and immediately decorate with caramelised peanuts. Return to freezer. Repeat with remaining lollies.