OMG this is amazing!!! Gooey chunks of dulce de leche marbled through creamy vanilla bean ice cream with crunchy salted peanuts. I've serve mine in chocolate and peanut dipped waffle cones but the ice cream is just as fabulous on its own! This recipe can be made with or without an ice cream maker. 

DULCE DE LECHE & SALTED PEANUT ICE CREAM

Makes 1 litre

INGREDIENTS

2 cups whole milk
1/2 cups of cream
1 tablespoon cornflour
1/2 cup brown sugar
2 tablespoons glucose corn syrup
400g sweetened condensed milk or 400g tin of caramel
1/2 cup raw unsalted peanuts
Seeds from 1/2 a vanilla pod
Pinch of salt

Waffle cones, dark chocolate and extra peanuts to serve.

METHOD

Dulce De Leche
If you can't get your hands on any dulce de leche (or tinned caramel) it's easy to make your own, just make sure you do it a day in advance. 

Remove the label from your sweetened condensed milk.

Bring a large saucepan of water to a rumbling boil. Using tongs, lower the unopened tin into the pot, make sure it is lying on its side and that water is completely covering it. 

Boil for 3 hours, topping up the water frequently so it's always covered. 

Using tongs, remove from water and place on a heatproof base. Let cool completely before attempting to open. I usually leave it overnight. 

Ice Cream
Place 1/4 cup of milk in a small bowl with the cornflour and mix until well combined, then set aside.

Place the remaining milk, cream, brown sugar and glucose corn syrup in a saucepan over a medium heat until sugar has dissolved. Turn the heat to low and simmer for 4 minutes. Add the cornflour mixture, vanilla seeds and 3 tablespoons of dulce de leche and whisk until completely dissolved, then remove from heat. 

Pour the mixture into a freezer proof container and freeze for two hours (do not freeze solid).

Heat oven to 180° C and roast peanuts until golden, this will take about 10 minutes. Once cool, roughly chop and mix with 1/2 teaspoon of salt.

If you're using an ice cream maker, pour mixture into ice cream machine and churn according to instructions. If you don't have an ice cream maker, remove the ice cream from the freezer every 1 1/2 - 2 hours and give it a good mix, use a food processor if you have one. Do this for the first 4 hours only. This will stop the ice cream from being too hard and crystallising. Whether you're using an ice cream maker or not, once the ice cream is fully churned, mix through 90% of your peanuts and pour into a loaf tin. Gently swirl remaining dulce de leche through the ice cream and sprinkle over remaining peanuts. Wrap in clingfilm and freeze for at least 3 hours. 

In a small bowl, melt the dark chocolate in the microwave. Dip waffle cones in chocolate sauce and then coat with peanuts. I like to add a little chocolate sauce into the bottom of the cone so you have a nice chocolate hit at the end! Refrigerate upright for 20 minutes.