Heat the cream and corn syrup: Cook the cream, corn syrup, and salt in a small pot over medium-high heat until the cream begins to simmer, stirring to dissolve the corn syrup. When you finish making the peanut crunch, be sure to keep it frozen at all times it will melt at room temperature. Once your ingredients are in hand, I promise this comes together in a jiffy. You can substitute Rice Krispies, and I wouldn’t shame you, but you’ll be greatly rewarded if you special-order feuilletine from an internet supplier or harass a local pastry chef for some of the good stuff. Feuilletine stays crisp when added to confections, and it crackles between your teeth. The hardest ingredient to find for this recipe is feuilletine, which looks like crushed corn flakes, but has the flavor of an ice cream cone. This ice cream also has another special addition: melted milk chocolate and peanut butter coat crispy flakes and cacao nibs, making a salty, crunchy, peanut-buttery crunch.
This caramel sauce recipe will keep in your freezer between batches for up to 3 months, and is as delicious warmed and drizzled over ice cream as it is folded into it.
(The pot will distort the color of the caramel.) And when making any caramel, keep a bowl of ice water nearby in case of burns. Test the color with strips of white paper. Watch the cooking sugar like a hawk, and add the butter to stop the cooking when the perfect color is achieved.
The most important part of making a caramel sauce is cooking it so the sugars darken into a rich amber, but not so dark that it becomes bitter. The ideal texture is found with corn syrup, which not only reduces the sweetness of the caramel but also helps keep it soft at frozen temperatures. When it comes to caramel ribbons in ice cream, I want the caramel to be soft enough to dissolve in my mouth, but chewy enough that I can feel it when I bite into a scoop. This ice cream was created for the legions of Nutterbuddy fans, and has earned a few more fans of its own along the way. I prepare Nutterbuddies-small crispy peanut-butter-and-chocolate squares-as a confection for many of the restaurants I’ve worked for, in Seattle and Chicago, and they’ve garnered quite a cult following.
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