Sweet Peanut Buttercup

Directions

1. 1
   In a medium saucepan boil milk with trimoline.
2. 2
   Add the milk powder and stabilizer, and stir to mix well.
3. 3
   Combine the egg yolks and the sugar in a small bowl.
4. 4
   Remove the milk mixture from the heat and add a little to the eggs to temper.
5. 5
   Return the egg mixture to the saucepan.
6. 6
   Add the chocolate and whisk to emulsify.
7. 7
   Strain and let rest, refrigerated for 24 hours before churning in a paco jet or spinning in batch freezer.
8. 8
   Marshmallows:
9. 9
   Mix ingredients; strain.
10. 10
    Fill a whipped cream siphon and charge twice with n2o gas.
11. 11
    Allow to rest 3 to 6 hours before using.
12. 12
    Combine all crunch ingredients.
13. 13
    Spoon 2 tablespoons crunch into each ice cream coupe and place 1 scoop of chocolate ice cream on top.
14. 14
    Add a generous portion of marshmallow over the ice cream and burnish with a hand-held blow torch, if desired.
15. 15
    Serve immediately.
16. 16
    A viewer, who may not be a professional cook, provided this recipe.
17. 17
    The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.