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- 250g mascarpone
- 4 eggs
- 500ml cream whipped to soft peak
- 100g sugar
- 200g peanut butter
- 250g salted caramel chunks/nougat cut into small pieces (recipes online)
- 1 vanilla bean, scraped
- 225g caster sugar
- 225g brown sugar
- 5g sea salt
- 40ml water
- 150g cream
- 75g unsalted butter
Method
For the Icecream
Whip the egg yolks, vanilla, and sugar over a double boiler until light and fluffy. Fold in the mascarpone and peanut butter. Fold in the cream, peanut nougat, and salted caramel pieces (recipes online). Whip the egg whites to soft peak and fold into the mix. Pour into a lined loaf tin and freeze overnight. Remove and slice and serve with salted caramel sauce.
For the Caramel Sauce
Dry cook the caster sugar to a dark caramel. Add the water and the syrup, salt and cream. Add the brown sugar. Bring to the boil and add the butter. Whisk to melt and then allow to cool.