Chocolate caramel crunch

Serves 8 | Takes 25 min + freezing

Ingredients

300g dark chocolate, chopped

100g butter

160ml castor sugar

160ml water

4 extra-large egg yolks, beaten

500ml double-thick cream

2 x 100g peanut brittle, crushed

Method

Melt the chocolate and butter in the microwave for about 2 minutes, stirring every 30 seconds until smooth.

Heat the sugar and water on medium for 3-5 minutes until the sugar dissolves. Bring to boil, without stirring, and cook for about 3 minutes until a light syrup forms (see tip). Cool for a minute.

Slowly add the sugar syrup from a height into the egg yolks, while beating with an electric beater until it has a mousse-like consistency. Whisk in the cream, then fold in the chocolate mixture and peanut brittle until thoroughly blended. Pour the mixture into an ice cream machine and churn until frozen. Alternatively, cover and freeze for about 3 hours, beating every hour with an electric beater.

Tip: The sugar syrup is ready before the syrup takes any colour, and after a little is dropped onto a cold plate, forms a thread when stretched between your finger and thumb.

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