Method

• 1.
  To make the ice cream, place 180g sugar, glucose and milk in a saucepan over medium heat, stirring to dissolve the sugar. Place gelatine in cold water for 5 minutes to soften. Squeeze excess water from gelatine and add to milk mixture, stirring to dissolve. Set aside to cool, then transfer to a blender with the peanut butter and whiz until smooth. Transfer to an ice cream machine and churn according to the manufacturer’s instructions.

• 2.
  Line an 8-cup (2L) terrine mould with baking paper or plastic wrap, leaving plenty overhanging the sides. Spread ice cream into terrine and freeze overnight until firm.
• 3.
  For the praline, line a heatproof tray with foil. Place 170g caster sugar in a non-stick frypan over medium-high heat and cook, swirling the pan, until a golden caramel. Add peanuts and, working quickly, swirl in the pan to coat the nuts in the caramel. Pour onto prepared tray and set aside at room temperature for 1 hour to set, then whiz in a food processor to crumbs.
• 4.
  For the caramel, heat remaining 1 cup (220g) caster sugar in a clean frypan over medium-high heat. Cook, swirling the pan, for 4-5 minutes or until a dark caramel. Tilting the pan away from you, add the cream and swirl to combine. Set aside to cool completely.
• 5.
  To make the chocolate shards, melt dark chocolate in a bowl set over a saucepan of gently simmering water (don’t let the bowl touch the water), then thinly spread over a large piece of baking paper. Cover with another piece of baking paper and roll up to form a 2cm-diameter cylinder. Freeze for 30 minutes, then unroll (the chocolate will break into shards).
• 6.
  When ready to serve, remove ice cream from terrine and cut into 2cm-thick slices. Spoon caramel onto plates and top with ice cream. Scatter with praline and chocolate shards