Step 1

Sieve flour, icing sugar, baking powder well.

Step 2

Add vanilla and MILKMAID first and pour ghee to the mixture and combine.

Step 3

Make dough in to correct shape and put it on to tray and bake 170 °C for 16 minutes.

For the Caramel Sauce:

Step 1

Boil 1 whole MILKMAID Tin for 3 hours in water and leave to cool

Method

Step 1

Mix gelatin in hot water and keep aside

Step 2

Open the boiled MILKMAID tin and check if it has turned brown in colour and thick. Take half of this and blend for 2-3 minutes.

Step 3

Whisk MILKMAID and cooking cream together

Step 4

Beat egg yolks and add to the MILKMAID mixture slowly

Step 5

Keep aside to chill and add the caramel sauce and whisk well. Refrigerate for 20 minutes.

Step 6

Remove from freezer and whisk the mixture well and refrigerate again. Repeat this step 3- 5 times.

Step 7

Scoop the ice cream and garnish with peanuts to serve.

Step 1

Line an 8- or 9-inch square pan with foil, extending it over the edges of the pan.

Step 2

Melt dark cooking chocolate with MILKMAID and salt in a heavy saucepan over low heat. Remove from heat. Add the nuts and vanilla. Spread evenly into the prepared pan.

Step 3

Chill for 2 hours or until firm. Remove from the pan by lifting the edges of the foil. Cut into squares.