Caramel Ice Cream & Salted Peanut Brittle
Prep time: 
Total time: 
Serves: 1.5 liters
Caramel Ice Cream
  • 2 eggs
  • 100 g (1/2 C) caster sugar
  • 1 x 360 g can caramel
  • 250 ml (1 C) cream, stiffly beaten
Salted Peanut Brittle
  • 200 g (1 C) white sugar
  • 200 g (1 C) salted peanuts
  1. Fill a medium saucepan halfway with water and bring it to the boil.
  2. Place the eggs an sugar in a heatproof bowl and place the bowl on top of the saucepan.
  3. Whisk the eggs and sugar together over medium heat until the mixture thickens and is pale in colour.
  4. Remove the bowl from the heat and allow the mixture to cool slightly.
  5. Add the caramel and whisk in well.
  6. Fold in the cream.
  7. Spoon into a freezer friendly container, cover and freeze overnight.
  8. To make the brittle, pour the sugar into a medium saucepan over a low heat.
  9. As the sugar begins to melt, shake the pan without stirring.
  10. Use the back of a spoon to move the sugar into the spots where it is melting until all the sugar is melted and starts to turn golden in colour.
  11. Once the sugar is dark and caramel, add the peanuts.
  12. Stir to mix well and remove from the heat.
  13. Then pour brittle onto a baking tray lined with baking paper, or onto a silicone mat.
  14. Leave to cool completely.
  15. Once cold it will have set hard.
  16. Break into shards with your hands, or grind to praline in a blender.
  17. Serve the ice cream topped with the peanut brittle.
Recipe by Pomegranate Days at