HOT FUDGE MILKSHAKES

Hot Fudge Milkshakes image

Provided by Valerie Bertinelli

Time 45m

Yield Two 16-ounce milkshakes

Number Of Ingredients 13

3 cups vanilla bean ice cream
1 cup whole milk
Homemade Chocolate Sauce (see recipe below)
Whipped cream and maraschino cherries, for garnish
Sweet and Salty Peanuts (see recipe below)
1 1/2 cups semi-sweet chocolate chips
3/4 cup heavy cream
3 tablespoons unsalted butter
1 teaspoon vanilla extract
2 tablespoons unsalted butter
1 tablespoon agave syrup
Kosher salt
1 1/2 cups raw red skinned peanuts

Steps:

Add the ice cream and milk to a high-powered blender and blend on high until the mixture is creamy and pourable. Drizzle the Homemade Chocolate Sauce on the inside of 2 tall glasses, pour in the milkshake, and top with another drizzle of chocolate sauce. Top with a big dollop of whipped cream, a maraschino cherry and a few Sweet and Salty peanuts. Serve with a straw and a spoon.
Add all the ingredients to a bowl set over a double boiler. Heat over medium heat, stirring every so often, until chocolate is melted. Switch to a whisk if necessary to combine all the ingredients. As the chocolate sauce cools, it will slightly harden. It can be rewarmed to a pourable consistency in the microwave, heating in 10 second increments until desired consistency is reached. Refrigerate in an airtight container for up to 5 days.
Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment paper.
Add the butter, agave and 1/2 teaspoon salt to a small saucepan. Melt over medium heat. Once the butter has melted add the peanuts and stir to coat. Transfer the nuts to the prepared baking sheet and bake for 15 minutes, until the sugar from the agave has caramelized and the nuts are golden brown. Cool completely. Store in an airtight container for up to 5 days.