- 1l extra thick double-cream
- 500ml full fat milk
- 1/4 tsp fine sea salt
- 12 egg yolks
- 300g white caster sugar
- 1 tbsp thick pandan extract
For the topping:
- 150g plain chocolate (min 50% cocoa)
- 100ml full-fat milk
- 60g ready-salted or unsalted roasted peanuts, crushed
Put the cream, milk and salt into a deep saucepan and simmer on a low heat until at boiling point.
Beat the egg yolks and caster sugar in a bowl until thick. Gently pour half the cream and milk mixture on to the eggs and sugar, continuously whisking, then whisk in the remaining cream and milk.Transfer the mixture back to the saucepan and add the pandan extract. Bring to boiling point, continuously stirring to prevent it curdling for about 3-4 minutes.
Using a fine metal sieve, strain the mixture into a freezer-proof dish. Let it cool for 15 minutes, then transfer to the freezer. After 45 minutes take it out of the freezer and stir. Continue to do this very 45 minutes for 2-3 hours.
To make the chocolate sauce , break the chocolate into small pieces and put them into a heatproof bowl. Add the milk and set over a saucepan of boiling water until the chocolate is melted and combined with the milk. Let it cool completely.
To serve, scoop the ice cream into bowls, pour over the chocolate sauce and sprinkle the crushed peanuts on top.