Difficulty:[usr 2]
Ice:
Put the milk to boil in a saucepan. Meanwhile, whisk the egg yolks with the sugar until the whole whitens.
Add the crushed peanuts. Pour in the milk on the device while stirring.
Put back in the pan, then on the fire.
Give some broths. When the cream coats the spoon, it's ready.
Pour it into the turbine until you get the ice cream.
Praline:
Hull and roast the 200 g of peanuts in the oven (golden but not burnt). Make a caramel with the caster sugar and the tablespoon of water. Warm it up; when the sugar bubbles, add a few drops of liquid vanilla, and, as soon as it turns brown, the peanuts, then mix vigorously for 1 minute. Pour onto an oiled baking sheet, spread and let cool.
Then take in pieces and crush.
Arrange on the scoops of ice cream served in a cup.
Jayne's tip:To improve the presentation, serve this ice cream in stemmed glasses, surrounding the base with a julienne of orange, lemons or limes.
Hubert's Peanut Recipes
