Ingredients
Serves: a generous quart
For the ice cream base:
2 cups heavy cream
3/4 cup whole milk
3/4 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla bean paste (optional)
For the salted caramel sauce:
1 cup white sugar
3/4 cup unsalted butter, room temperature
1/2 cup heavy cream, room temperature
1 1/2 teaspoons sea salt, I used fleur de sel
For the mix ins:
1/4 cup chopped salted peanuts
1/2 cup chopped chocolate covered pretzels
For the peanut butter sauce:
1 cup creamy peanut butter
2 Tablespoons whole milk
2 Tablespoons heavy cream
4 Tablespoons honey
Preparation
