ICED GUANER

Heat the milk in a saucepan. Once it is at 25°C, add the milk
powder.
At 30°C, add three-quarters of the sugar as well as the
glucose powder and honey.
Once the mixture has reached 35°C, add the cream.
At 45°C, complete the mix by adding the remaining sugar combined with the stabiliser.
Combine with the melted GUANAJA 70% in three batches while mixing with a hand blender.
Pasteurise at 85°C for 2 minutes then quickly cool the mixture in the
refrigerator. Seal with plastic film. Leave to sit in the refrigerator for at least 12 hours.

Tip: Place the container which will house the pasteurised ice cream
in the freezer a few hours before use. This will lower its temperature
faster.

Bring the milk and glucose to the boil.
Mix the egg yolks with the sugar. Combine the glucose and hot milk mixture with the yolk and sugar mixture. Cook at 84°C.
Pour this crème anglaise onto the praliné and vigorously stir with a spatula. Mix using a hand blender.
Finally, cool the mixture back down to 35°C then carefully add the whipped cream.

Use the sugar to make a dry caramel. Heat the condensed milk with
the cream and glucose.
Deglaze the caramel with the hot liquid and bring the mixture to the boil. Store the caramel in the refrigerator overnight.

Cook the sugar and water at 118°C. Put the peanuts into the sugar
syrup.
Vigorously stir the whole mixture continuously until a powdery
film of sugar forms around the nuts.
Place the mix on a tray in the refrigerator to cool down.

*The candying step should be performed on a low heat to prevent
the mix from caramelising.

Blend the candied peanuts until ground (prepared beforehand).
Melt the GUANAJA 70% chocolate at 45°C and add the oil and
peanuts. Stir thoroughly and use immediately.