Peanut Sundae With Peanut Sauce and Peanut Brittle

Preparation

1. Step 1

   To make peanut ice, in a small saucepan over medium heat, combine sugar with ⅓ cup water and bring to a boil, stirring occasionally. Simmer until sugar dissolves.

2. Step 2

   In a blender or food processor, combine syrup, skim milk and peanut butter, and process until smooth. Transfer mixture to an ice cream maker, and freeze according to manufacturer's instructions.

3. Step 3

   To make candies, in a heavy skillet over medium heat, toast peanuts, turning them so they do not burn, for about 5 minutes. Immediately transfer to food processor, or spread them out on a large baking sheet. If using a food processor, pulse gently until nuts are just broken up, about 1 minute. Otherwise, use a rolling pin to crush nuts on baking sheet.

4. Step 4

   In same skillet over medium heat, toast sesame seeds, stirring, for about 3 minutes. Add to peanuts in food processor or baking sheet.

5. Step 5

   In a large heavy saucepan over medium heat, combine the piloncillo sugar with 1 quart water. Bring mixture to a boil, stirring frequently until the piloncillo melts. Continue to cook until syrup reaches hard crack stage (285 degrees on a candy thermometer), about 1½ hours. Stir in peanuts and sesame seeds. Pour mixture onto a baking sheet lined with parchment or waxed paper. Cool. Place candy in a heavy duty plastic bag, and use a rolling pin to crush it into pea-size pieces.

6. Step 6

   To make peanut sauce, in a blender or food processor, combine all ingredients and process until smooth. Transfer to a tightly covered bottle, and store in refrigerator for up to one month.

7. Step 7

   To assemble sundaes, pour a little bit of peanut sauce into a tall glass. Place two scoops of peanut ice on top. Sprinkle with a little crushed candy and serve.