Frozen Millionaire’s Peanut Butter Squares

An indulgence for the whole family!

makes: 36 squares
preparation: 30 min
microwave: 1 min
reezing: 3-4 hours

Ingredients:

Base:

–        200g digestive biscuits

–        100g butter, melted

Filling:

–        1 tub (1,8 litre) vanilla ice cream

–        500ml (2c) salted large peanuts

Topping:

–        1 can (385g) caramel

–        180g dark chocolate, roughly chopped

–        125ml (½c) cream

Preparation:

1.     Line a 23cm square cake tin with cling film, leaving some hanging over the sides of the tin. Remove the ice cream from the fridge to soften.

2.     Base: Blitz the biscuits in a food processor or bash them into fine crumbs with a rolling pin. Add the butter and mix well. Press the mixture firmly onto the bottom of the prepared cake tin and chill in the fridge until needed.

3.     Filling: Spoon the ice cream into a large mixing bowl and add the peanuts. Mix well and spoon over the crumb base. Smooth the surface and freeze for an hour.

4.     Topping: Spoon the canned caramel into a mixing bowl and stir until smooth. Spread over the ice cream in the cake tin.

5.     Put the chocolate and cream in a microwave-safe glass bowl. Microwave for 30 seconds, mix well, then microwave for another 30 seconds and mix until well blended.

6.     Pour the chocolate mixture over the caramel and smooth the surface. Freeze for 2-3 hours or until firm.

7.     To serve, carefully ease the ice cream out of the cake tin using the cling film. Remove the cling film and slice into squares. Serve immediately and store any leftovers in the freezer.

While some controversy exists as to who invented the ice cream cone, the earliest mention shows up in French cookbooks around 1825. Originally referred to as “little waffles,” the cones were waffles rolled into the shape of a cone.

In the United States, ice cream cones first became popular in the late 1800s. Confectioners turned the first cones by hand. The ice cream cone made its debut at the World’s Fair in St. Louis in 1904. In 1912, an inventor from Oregon obtained a patent for a machine to make them. He sold his company to Nabisco in 1928, and they still make ice cream cones today.

Ice Cream Cone FAQ

Besides the waffle cone, are there other types of ice cream cones?
Yes. Ice cream cones come in a variety of shapes, sizes, and flavors. Cake cones are baked in a mold usually have a flat bottom. Pretzel cones, chocolate cones, chocolate dipped cones and cookie cones all offer an edible vessel to eat our ice cream from.

What’s a penny lick?
During the Victorian era, ice cream vendors sold a scoop of ice cream for a penny in a small stemmed glass with a conical top. Called a penny lick, they look a bit like a stemmed shot glass. The customer would lick the ice cream out of the glass and return it to the vendor.

Besides being a delicious addition to the ice cream treat that you’re holding in your hand; every time you eat ice cream in a cone you’re doing the planet a favor by not using a plastic, disposable spoon and cup. So, love the planet and enjoy your ice cream at the same time — it’s almost like you can have your cake and eat it, too!

source: nationaltoday.com

controversy – ellentmondás
to exist – létezni
originally – eredetileg
to be referred to as – …-ként hivatkoznak rá
waffle – gofri, édes ostya
to be rolled into the shape of a cone – tölcsér alakra tekerve lenni
confectioner – cukrász
inventor – feltaláló
to obtain a patent for – szabadalmat szerezni valamire
mold – (kiöntő) forma
vessel – edény
ice-cream vendor – fagylaltárus
a scoop of ice cream – egy gombóc fagyi
stemmed glass – talpas pohár
to lick – nyalni
disposable – eldobható

Serves: 6-8

Calories: 552

Fat: 31g

Saturated fat: 16g

Suitable for freezing: ice cream only

for the ice cream:

• 300ml carton double cream
• 4tbsp icing sugar
• 500ml carton custard

for the waffle cones:

• 200g plain flour
• 125g caster sugar
• 3 medium eggs
• 4tbsp milk
• 2tbsp sunflower oil  
• Few drops of vanilla extract
• Oil, for greasing
• 6-8 Flake 99s
• Ice cream cone maker

1. To make the ice cream, whisk the double cream with the icing sugar, until it thickens and forms soft peaks, then fold in the custard. Freeze the mixture, either in an ice cream machine or tip it into a suitable container and freeze it – but beat it well during freezing, so large ice crystals don’t form in it. If using an ice cream machine, transfer the mixture to a suitable container once it’s almost completely frozen and leave in the freezer until just before serving.

2. To make the cones, sift the flour and a pinch of salt into a bowl and stir in the sugar. Lightly beat together the eggs, milk, oil and vanilla. Beat this into the flour mixture to give a smooth batter.

3. Heat the ice cream cone maker. Spoon 1-2tbsp batter on to the greased plate and spread it out slightly, then pull the top section over it and press it down. Cook for 3-4 mins, until the waffle is golden.

4. As soon as it’s cooked, remove the waffle from the maker and wrap it quickly around the cone former, using kitchen roll to help protect your fingers, as it will be hot. Leave it to cool around the former until it’s firm enough to hold its shape. Remove the former and cook the remaining batter in the same way.

5. Remove the ice cream from the freezer about 20-30 mins before serving, to allow it to soften. Scoop into the cones and press a flake into each before serving.