Peanut Butter Ice Cream with Caramel Sauce
chocolate cereal base
ice cream
To prepare base
  1. In a bain-marie, melt the chocolate. Mix it with the cereal. Press lightly into 7cm-diameter ring moulds set on a tray lined with parchment paper. Set aside in the fridge.
To prepare ice cream
  1. Cream sugar and egg yolks.
  2. In a saucepan, combine milk and peanut butter and bring to a boil. Pour half the milk mixture onto the egg yolk mixture and whisk until well-combined.
  3. Add the rest of the mixture and cook, stirring continuously over low heat, till 83°C, and the mixture can coat the back of a spatula. Transfer immediately into a mixing bowl and refrigerate until cold.
  4. Whip the cream to the stiff peak stage.
  5. Mix milk mixture with whipped cream and pipe into 7cm half-sphere or muffin silicon moulds. Freeze till solid.
To finish
  1. Remove ice cream from moulds, and place on top of the chocolate crisp bases. Serve plain or with caramel sauce.