Hands up those who love chocolate and peanut butter? If you mixed these two ingredients into a delicious homemade ice cream, my hand would be the first to go up. Well done to the clever people from 100% Nuts who created the new chocolate peanut butter spread. I couldn’t resist using it to make an incredibly simple frozen parfait, a type of ice cream that doesn’t need to be churned in a machine, yet it has the most wonderful creamy, light texture.
Ingredients
| 150 g | Caster sugar |
| 100 ml | Water |
| 5 | Eggs, yolks only |
| 75 g | Dark chocolate bits, buttons work well, around 70 per cent cocoa content (Main) |
| 100 g | Nutz dark chocolate peanut spread (Main) |
| 300 ml | Cream |
| 8 | Waffle cones |
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Directions
- Place water and sugar in a saucepan and bring the boil. Cook for 7-10 minutes until slightly syrupy or 110C on a thermometer.
- Meanwhile, whip the yolks until pale and thick.
- When the sugar syrup reaches the right temperature, take it off the heat, then, while whisking the yolks continuously, slowly pour the hot sugar syrup so it trickles down the inside of the bowl.
- Continue whisking for at least five minutes until it has cooled. The mix should be thick and aerated.
- Place the chocolate in a metal bowl over a pot of simmering water and stir until melted, remove from heat then add the chocolate peanut spread and mix together well.
- Take a quarter of the yolk mix and mix well with the melted chocolate peanut butter. Then gently fold in the remaining yolk mix.
- Whip the cream to form soft peaks. Fold a quarter of the whipped cream into the chocolate and yolk mix, then gently fold in the remaining cream.
- Line a large loaf tin with plastic wrap then pour in the mix. Freeze overnight.
- Scoop into waffle cones.
