Caramel Peanut Sundae

Ingredients

For the salted butter caramel sauce:

• ½ cup sugar
• 2 tablespoons butter
• ¼ cup heavy cream
• ¼ cup milk
• ¼ teaspoon fleur de sel or coarse sea salt
• 2 tablespoons corn syrup

For the vanilla-peanut ice cream:

• 1 ½ cups milk
• 1 Tahitian vanilla bean, split and pulp scraped
• 1 tablespoon corn syrup
• 4 large egg yolks
• ⅓ cup sugar
• ½ cup chopped salted peanuts

For assembly:

• 3 square chocolate-coated wafers, cut into quarters
• 1 cup coarsely chopped salted peanuts
• 1 ½ cups heavy cream, whipped to soft peaks

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1084 calories; 80 grams fat; 35 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 8 grams polyunsaturated fat; 77 grams carbohydrates; 4 grams dietary fiber; 65 grams sugars; 21 grams protein; 353 milligrams cholesterol; 488 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. To prepare caramel sauce: In a small saucepan over medium heat, stir 1/2 cup sugar until melted. Reduce heat to low, and slowly add butter, 1/4 cup heavy cream and 1/4 cup milk; be careful to avoid spattering. Remove from heat, and add salt and 2 tablespoons corn syrup. Mix until smooth. Cool, cover and refrigerate until chilled, 2 hours or overnight.
2. To prepare ice cream: In a medium saucepan, combine 1 1/2 cups milk, vanilla bean and pulp, and 1 tablespoon corn syrup. Place over medium heat until steaming; meanwhile, in a medium bowl whisk egg yolks and 1/3 cup sugar until light in color and fluffy. Whisk about 1/3 of the hot milk mixture into eggs, then whisk egg mixture back into pan. Continue to heat mixture until it is thick enough to coat the back of a spoon. Strain into a bowl set over ice water, and allow to cool.
3. Transfer mixture to an ice cream maker, and freeze according to manufacturer’s instructions. When ice cream has finished churning, stir in 1/2 cup peanuts. Transfer to a plastic container, and freeze.
4. For assembly: Pour a little caramel sauce into each of 4 tall glasses. Lay a wafer in each glass, top with a scoop of ice cream, another wafer, another scoop of ice cream, and another wafer. Add more caramel sauce, and sprinkle on some chopped peanuts. Add whipped cream, top with more caramel sauce and peanuts, and serve.