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Peanut Sundae With Peanut Sauce and Peanut Brittle

This unusual recipe came to The Times in 2000 from Zarela Martinez, the owner of Zarela, a landmark Mexican restaurant in New York that closed in 2011. The base here is a peanut ice milk, which is covered with torito, a rich, creamy peanut sauce made with cachaça, and individual sesame-peanut candies. The candies and ice milk can be made ahead of time.

Ingredients

For the peanut ice:

  • ⅓ cup sugar
  • 3 cups skim milk
  • ¾ cup creamy peanut butter

For the peanut and sesame seed candies:

  • 1 cup raw peanuts
  • 1 cup sesame seeds
  • 4 piloncillo cones (Mexican brown sugar), about 2 pounds total (see note)

For the peanut sauce:

  • 2 12-ounce cans evaporated milk
  • 1 14-ounce can condensed milk
  • 1 cup sugar-cane liquor (see note)
  • ½ cup creamy peanut butter
  • ½ teaspoon vanilla extract
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      1785 calories; 71 grams fat; 18 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 18 grams polyunsaturated fat; 246 grams carbohydrates; 10 grams dietary fiber; 143 grams sugars; 51 grams protein; 57 milligrams cholesterol; 735 milligrams sodium

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

6 to 8 servings

Preparation

  1. To make peanut ice, in a small saucepan over medium heat, combine sugar with 1/3 cup water and bring to a boil, stirring occasionally. Simmer until sugar dissolves.
  2. In a blender or food processor, combine syrup, skim milk and peanut butter, and process until smooth. Transfer mixture to an ice cream maker, and freeze according to manufacturer’s instructions.
  3. To make candies, in a heavy skillet over medium heat, toast peanuts, turning them so they do not burn, for about 5 minutes. Immediately transfer to food processor, or spread them out on a large baking sheet. If using a food processor, pulse gently until nuts are just broken up, about 1 minute. Otherwise, use a rolling pin to crush nuts on baking sheet.
  4. In same skillet over medium heat, toast sesame seeds, stirring, for about 3 minutes. Add to peanuts in food processor or baking sheet.
  5. In a large heavy saucepan over medium heat, combine the piloncillo sugar with 1 quart water. Bring mixture to a boil, stirring frequently until the piloncillo melts. Continue to cook until syrup reaches hard crack stage (285 degrees on a candy thermometer), about 1 1/2 hours. Stir in peanuts and sesame seeds. Pour mixture onto a baking sheet lined with parchment or waxed paper. Cool. Place candy in a heavy duty plastic bag, and use a rolling pin to crush it into pea-size pieces.
  6. To make peanut sauce, in a blender or food processor, combine all ingredients and process until smooth. Transfer to a tightly covered bottle, and store in refrigerator for up to one month.
  7. To assemble sundaes, pour a little bit of peanut sauce into a tall glass. Place two scoops of peanut ice on top. Sprinkle with a little crushed candy and serve.
  • Sugar-cane liquor from Brazil, called cachaca, is available at liquor stores. Piloncillo sugar is available in Mexican specialty shops like Kitchen Market, 218 Eighth Avenue (21st Street); (212) 243-4433.

3 hours

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