09 October 201512 July 2019

Coconut ice cream with salty caramel and peanuts

Monika Brzywczy

I feel so bad, it's so gray. Each day is long like a spaghetti noodle. There was wind, drizzle, and fog. You got wet, I got wet, jackdaws got wet in the trees. - sings Wojciech Gąssowski and we hum with him. This week Mickey Rotten despite the weather proposes the last recipe in the nut mini-series. Peanut ice cream with caramel served with nasturtium flowers. Comfort food in its purest form - bon appetit!

Ingredients:

・ 1 liter of coconut milk with high fat content
・ 250 g agave syrup or maple
・ 300 grams of peanut butter
・ 1 teaspoon Himalayan salt
・ nasturtium flowers

Warm up agave or maple syrup in a saucepan until you get a light caramel. Add coconut milk and cook again until the caramel dissolves completely. Season with salt and blend with peanut butter until smooth. Pour into ice cream machine and freeze. If you don’t have such a device – freeze the mass in a shallow dish and after freezing cut into cubes and mix in the blender to a smooth ice cream. Serve with nasturtium flowers, topped with a little agave or maple syrup.

Recipe: Michał Gniłka, Photo: USTA Magazine

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