Method

• 1.
  Place Pedro Ximenez in a pan over medium heat and simmer until reduced by half.
• 2.
  Combine milk, cream, vanilla pod and seeds, glucose and milk powder in a saucepan over medium heat. Bring to the boil, then set aside for 20 minutes to infuse.
• 3.
  Beat the egg yolks and sugar until thick and pale. Strain the infused cream mixture into the egg mixture, whisking to combine. Return the mixture to a clean pan and cook over low heat until the mixture reaches 82°C. Add reduced Pedro Ximenez, then strain into a bowl set over ice and stir until chilled. Refrigerate overnight.
• 4.
  The next day, churn mixture in an ice-cream machine according to manufacturer’s instructions until thick. Alternatively, pour into a shallow container and freeze for 2 hours or until frozen at edges. Remove and beat with electric beaters. Return to container and refreeze. Repeat twice. Fill the ice cream moulds with mixture, then freeze overnight until set.
• 5.
  The next day, place the chocolate and cocoa butter in a heatproof bowl set over a saucepan of gently simmering water (don’t let the bowl touch the water), stirring until melted and smooth. Remove from heat and set aside to cool slightly.
• 6.
  Dip the moulds in hot water to remove ice creams. Dip ice creams into chocolate mixture and sprinkle with peanuts. Place on a baking tray lined with baking paper and freeze for 10 minutes or until set.