peanut butter & chocolate ice cream with caramel sauce

Cooking Directions

1. Using electric beaters, whip Bulla Thickened Cream (A), peanut butter and icing sugar until soft peaks form. Refrigerate.
2. Place softened Bulla Chocolate Ice Cream into a large mixing bowl and fold in the cream mixture until well incorporated, with visible swirls. Pour into a baking paperlined tray 23x23cm, 4cm deep. Sprinkle with chocolate and peanuts, gently pressing into Bulla Chocolate Ice Cream. Cover well with cling wrap and freeze until firm, approx. 4-6 hours.
3. For the sauce, place sugar and water in a saucepan, stirring until sugar has dissolved. Use a pastry brush and water to wipe down the sides, removing any sugar crystals. Boil rapidly without stirring until a golden brown caramel is achieved.
4. Remove from heat and pour in Bulla Thickened Cream (B) and butter. Stir well and refrigerate until required.
5. To serve, cut slices of ice cream and place onto serving plate with a drizzle of warmed caramel sauce.