Method

• 1.
  To make the ice cream, place the unopened cans of condensed milk in a large saucepan and fill with enough water to cover. Bring to the boil over high heat. Reduce heat to medium and simmer for 3 hours, topping up the water if necessary. Set aside until the cans have cooled completely, then open and scoop out the caramel.
• 2.
  Using a stand mixer, whisk cream until just soft peaks. Combine caramel and glucose in a bowl and spoon caramel mixture into cream. Whisk in vanilla seeds and salt flakes, then whisk to stiff peaks. Spread into a into a 6-cup (1.5L) freezer-proof container. Cover and freeze for at least 6 hours or until completely frozen
• 3.
  For the salted peanut praline, line a large heatproof tray with foil. Place sugar in a clean, dry frypan over medium heat. Cook, shaking the pan occasionally, for 6-7 minutes or until a dark caramel forms. Add peanuts, swirl to coat in the caramel, then pour onto tray. Scatter with salt flakes and set aside at room temperature for 30 minutes or until set. Crack into shards or crush into a crumb.
• 4.
  Scoop ice cream into bowls and serve with peanut praline.