Chocolate Cereal Base
- 100 g chocolate
- 100 g rice crispies
- 100 g sugar
- 3 egg yolks
- 125 ml milk
- 75 g peanut butter
- 250 ml UHT whipping cream
For the base, in a bain-marie, melt the chocolate and mix in rice crispies. Press lightly into 7 cm-diameter ring moulds set on a tray lined with parchment paper. Set aside in the refrigerator.
For the ice cream, in a mixing bowl, cream sugar and egg yolks. In a saucepan, combine milk and peanut butter and bring to a boil. Pour half the peanut butter milk on the yolk mixture and whisk until well combined.
Add the rest of the peanut butter milk and mix well. Return mixture to the saucepan and cook, stirring continuously over low heat, until it reaches 83°C, and the mixture can coat the back of a spatula.
Transfer immediately into a mixing bowl and refrigerate until cold. Whip the cream to the stiff peak stage and fold into the cold milk and egg mixture. Pipe into 7 cm half-sphere or muffin silicone moulds. Freeze until solid.
Remove ice cream from moulds, and place on top of the chocolate cereal bases. Serve plain or with caramel sauce.