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Ingredients

1 C cream
198 g sweetened condensed milk
2 tbsp unsalted roasted peanuts roughly chopped
50 g Proper Crisps Marlborough Sea Salt

Miso Caramel
½ C white sugar
2 tbsp water
6 tbsp cream
1¼ tbsp miso paste
½ tsp vanilla extract

Preparation

To make the caramel, heat the sugar and water together in a small pot over a low heat, stir until the sugar starts to dissolve. Brush any sugar crystals off the sides of the pot with a wet pastry brush. Increase the heat to medium and stop stirring at all.

Boil until the syrup starts to colour to golden and then to amber. Immediately remove the pan from the heat and very carefully pour in the cream – it will bubble and could spit. Stir in the miso and vanilla. Set aside to cool completely.

Pour the cream into a large bowl and beat until stiff, taking care not to overmix.

Gently mix in the condensed milk and cooled caramel.

Pour the mixture into a 2 litre container that has a lid that seals. Freeze until firm.

Scoop into bowls and top with peanuts, crumble over some Marlborough Sea Salt Proper Crisps, tuck a few into the bowl and serve with extras for dipping.