Salted Caramel Peanut Butter Ice Cream

Method

1. First, make the salted caramel brittle. In a light-colored skillet or saucepan (so you can see the color change), spread 300g sugar in a thin layer. Heat over medium heat without stirring until the sugar begins to melt around the edges. Then tilt the pan and swirl gently to distribute the heat. Use a wooden spoon to stir any unmelted sugar toward the center.
2. Continue cooking until the caramel turns a deep golden amber. Remove from the heat, stir in the salt flakes, and let cool slightly. Lightly oil a baking sheet, then pour the caramel onto it, tilting the sheet so it spreads into a very thin layer. Be careful—the caramel will be extremely hot. Set aside to cool completely and harden.
3. Make the ice cream base. In a clean pan, repeat the caramel-making process with the remaining 100g sugar: heat over medium heat until melted and darkened. Remove from the heat, add the butter and cream, and stir to melt everything together into a smooth caramel sauce. Let it cool slightly.
4. In a large bowl, whisk the egg yolks. Slowly pour the warm caramel sauce into the yolks while whisking constantly, until smooth. Add the milk and mix well. Strain the mixture through a fine sieve back into a clean saucepan.
5. Cook the custard over medium heat, stirring continuously with a wooden spoon or heatproof spatula. Cook just until it thickens enough to coat the back of the spoon—about 6–8 minutes. Do not let it boil or it will scramble. Remove from heat and stir in the chunky peanut butter until fully combined.
6. Transfer the custard to a bowl and let it cool to room temperature. Then pour into an ice cream machine and churn according to the manufacturer’s instructions until soft-set. If you don’t have a machine, pour the custard into a freezer-safe container and freeze, whisking vigorously every 30 minutes for 2–3 hours to break up ice crystals.
7. While the ice cream is churning or freezing, break the caramel brittle into chunky shards. Once the ice cream is almost set (soft-serve consistency), fold in the caramel pieces gently—just enough to create ribbons and chunks, not evenly mixed.
8. Spoon the ice cream into a freezer-proof container, terrine, or loaf tin. Smooth the top, cover, and freeze for at least 6 hours or overnight until firm. Scoop or slice to serve.