Salted caramel ice cream with peanut and popcorn brittle

Method

1. Place your KitchenAid ice cream bowl in the freezer ahead of time (at least 12 hours)
2. To prepare the vanilla ice cream, warm up the milk along with the vanilla paste in a saucepan on low heat. Be careful not to boil.
3. Whisk the egg yolks in a mixing bowl until lightly fluffy.
4. Gradually pour the warm milk in to the egg mixture, whisk to combine. Set aside.
5. Combine the caster sugar and water together in a medium saucepan on medium heat. Allow the sugar to dissolve with out stirring, the saucepan can be swirled instead. Once the sugar has completely dissolved and the colour starts to become a light golden caramel colour ( note: if it becomes too dark brown, it will become bitter). Add in the thickened cream and sea salt. Stand back as it can froth and spit. Stir the caramel until all lumps are removed and the mixture is smooth.
6. Gradually add the warm milk and egg mixture while stirring on low to medium heat until the mixture thickens (5-6 minutes).
7. Remove from the heat and pour into a jug to cool completely. Then place in the fridge until chilled.
8. Attach the frozen KitchenAid Ice Cream bowl and dasher to the stand mixer. Turn mixer to stir, and pour cold mixture into bowl with the mixer running. Churn for 20-25 minutes.
9. Scoop out the ice cream into a loaf tin in layers, and sprinkle the peanuts in-between each layer. Place in the freezer for a minimum 24hrs, 48 for a firmer ice-cream.
10. To make the peanut and pop corn brittle, combine the caster sugar, butter and liquid glucose into a small saucepan on medium heat. Swirl the saucepan and don’t stir. Once the sugar has completely dissolved and the colour starts to become a light golden caramel colour take it off the heat. If it becomes too dark brown it will become bitter. 
11. Add in the vanilla paste and bicarbonate, stand back as it can froth and spit. Swirl the pot while it combines.  
12. Add the popcorn and peanuts and use a spatula to quickly stir to coat. Turn out the mixture onto a tray lined with grease proof paper and spread out the mixture. Set aside until it is completely hardened.  
13. Break up the brittle into chunks and set aside.  

14.  To serve, scoop out out a few scoops of ice cream into each bowl, add a waffle ice cream cone, a wafer and the peanut and popcorn brittle sprinkled over the top.  Finish off with a drizzle of caramel sauce.