Peanut butter blondies with white chocolate ice cream and caramel sauce

Method

1. To make the white chocolate ice cream, put the 150ml/5fl oz double cream in a small saucepan and bring to the boil.

2. Put the white chocolate in a heatproof bowl, pour over the hot cream and leave for 1 minute. Stir until smooth, then leave to cool slightly.

3. Stir in the condensed milk, salt and vanilla bean paste.

4. Fold in the whipped cream until combined. Spoon into a freezerproof container, cover and freeze for a least 2 hours, or until set.

5. To make the peanut butter blondies, preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 20x30cm/8x12in baking tin with baking paper.

6. Melt the butter in a saucepan, then stir in the brown sugar. Leave to cool for 5 minutes.

7. Whisk in the peanut butter, eggs and vanilla until smooth.

8. Fold in the flour, baking powder and sea salt until just combined.

9. Stir through the white chocolate and half the peanuts.

10. Spoon the mixture into the prepared tin and spread evenly. Sprinkle over the remaining peanuts and a little flaky sea salt.

11. Bake for 25–30 minutes, or until the edges are set and the centre still has a slight wobble.

12. Leave to cool completely in the tin before cutting into squares.

13. To make the caramel sauce, put the caster sugar in a deep, heavy-based saucepan over a medium heat. Cook, swirling the pan occasionally, until the sugar melts and turns a dark amber colour.

14. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.

15. Carefully add the cream, standing back as the mixture will bubble up. Stir over a low heat until smooth.

16. Serve the blondies with a scoop of white chocolate ice cream and the caramel sauce spooned over the top.