Salted Peanut Crust -GF

• Preheat the oven to 175C°( 350F°) 30 minutes before baking.
  
   
• Brush the side of a 23 cm (9-inch) springform with melted butter, add a large spoonful of sugar to the side of the springform, and rotate and tap the pan to cover the side of the springform. Invert the springform and tap lightly to remove any excess sugar. You can also use a baking sheet and silicone mat. Use a 23 cm (9-inch) cake ring, brush the side of the cake ring, add a large spoonful of sugar to the inside of the cake ring, and place it on the sheet pan.
  
   
• In the food processor, pulse 200 grams of salted peanuts and 60 grams of powdered sugar until coarsely ground; this takes about 10 to 15 seconds; refrain from running the food processor continuously, as over-processing these peanuts will release the nuts oils and turn into peanut butter! Set aside for now!
  
   
• Wipe the inside of a mixer bowl, as well as the whisk attachment, with a paper towel dampened with a little lemon juice to eliminate any trace of grease; I know it adds a little time to the process, but it´s worth every extra second, as this step is so crucial to make sure your egg whites whip up well.
  
   
• Put 120-gram egg whites and a pinch of cream of tartar in the bowl of an electric stand mixer. Using the whisk attachment, whip on speed 8 ( under high) for about 3 minutes until the whites change from foamy to stiff and creamy white. Once glossy, gradually add the powdered sugar, one tablespoon at a time, over 3 minutes, to make a very shiny and stiff meringue.
  
   
• Remove the bowl from the mixer and scrape the meringue off the whisk attachment into the bowl; using a rubber spatula, carefully fold in the 200 grams of coarsely ground peanuts/powdered sugar mixture.
  
   
• Scoop the peanut meringue mixture into the prepared springform pan; use your spatula to spread evenly and eliminate any air bubbles.
  
   
• Bake off immediately on the middle rack of the oven for 35 to 40 minutes. Most often, it is done when you can smell the smell of toasted peanuts in your kitchen.
  
   
• Let the cake cool on a wire rack until completely cool. Use a knife to go around the inside of the peanut crust to loosen the crust.

Directions for the Salted Caramel Sugar 

• Sprinkle the sugar evenly over the bottom of a heavy saucepan and set over medium-high heat, standing by with a wooden spoon or a heatproof spatula.
  
   
• When you see that there is a layer of melted sugar underneath the unmelted white sugar in the center of the pan, use the wooden spoon or spatula to mash and stir the hot melted sugar into the unmelted sugar.
  
   
• Continue to push the sugar together until it is all melted and evenly medium amber in color. Sugar loses sweetness if it burns though, so don't let it go too far.
  
   
• Remove from heat and transfer to melted sugar to a medium baking sheet sprinkle with sea salt and let cool completely.
  
   
• Once cool, cover the top of the baking sheet with aluminum foil, then tap the sheet pan on the counter, so the sugar caramel comes in many sugar caramel pieces.
  
   
• Place the crushed caramel sugar pieces into the food processor, Make sure your food processor is completely dry on the inside, otherwise, you will get a sticky mess. Also not every food processor can handle all of the broken caramel pieces at the same time, if this is the first time you make caramel sugar, start with just a few pieces at first and add a few pieces at a time.
  
   
• Blend a few minutes, until it looks like sugar. 
  
   
• Add in the cornflour (cornstarch). The cornstarch is important as it keeps the sugar dry otherwise you get a sticky mess.
  
   
• Blend it all together again until it turns into superfine caramel sugar or goes further if you want confectionary caramel sugar.
  
   
• At times stop, and stir with a spatula to make sure to mix it around so that it is all getting blended.
  
   
• After a few minutes run it through your fingers to feel the texture,  keep blending until you are satisfied.
  
   
• Store your Homemade caramel sugar in an airtight container at all times and it will keep indefinitely.

Directions for the Salted Caramel Ice Cream Layer

• In a large bowl using an electric beater ( or use a bowl of your stand mixer fitted with the whisk attachment) add your cold cream and vanilla bean paste.
  
   
• Whip the cream on low speed for one minute, then add a spoonful of the caramel sugar at a time into the cream.( about 150 gram to 200 grams, depending on how sweet you like it)
  
   
• Continue whipping the cream until it is fluffy and holds a stiff peak.
  
   
• Pour the cold sweetened condensed milk into the whipped caramel cream, then turn the mixer up to medium speed and whip until stiff peaks form.
  
   
• Pour the mixture on top of the cooled peanut meringue cake, make sure your cake layer is completely cool.
  
   
•  Smooth the top and freeze for one hour, before you add the chocolate ice cream layer.

Directions for the salted caramel sauce

 

• Before you start