With a peanut butter nougat base, salty peanuts, chunks of dark chocolate, and ribbons of smoky caramel, this ice cream has everything that's great about a Snickers bar, only better.
- 2 3/4 cups half and half
- 1 cup no-stir peanut butter
- 1 1/4 cups sugar, divided
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon vanilla extract
- 4 tablespoons unsalted butter
- 3 tablespoons cream
- 2 ounces dark chocolate (about 66%), chopped fine, chilled in freezer
- 1/2 to 3/4 cup roasted unsalted peanuts, chilled in freezer
In a blender, combine half and half, peanut butter, 3/4 cup sugar, 1/2 teaspoon salt, and vanilla. Blend until smooth, then transfer to an airtight container and chill for 3 hours or until very cold.
Churn ice cream according to manufacturer's instructions.
While ice cream is churning, heat 1/2 cup sugar with just enough water to moisten in a heavy saucepan. Cook on high heat until sugar melts and caramelizes, rotating pan to correct for hot spots on burner. When sugar turns a dark amber and smells slightly smoky, quickly stir in butter until fully incorporated, then remaining salt and cream. Caramel will bubble up and steam. When caramel is cool enough to taste, add more salt if desired.
During last minute of churning, add chocolate and peanuts. When ice cream is finished churning according to manufacturer's instructions, transfer to a wide, flat container like a loaf pan. Add ice cream in three separate layers, drizzling slightly cooled caramel in between. Work quickly and transfer to freezer to harden for 4 to 6 hours before serving.
ice cream maker