When we launched our Crispy Wet-Proof Salted Caramel, we knew we needed to demonstrate its potential in a real application. So we gave Iván Vázquez a specific brief: an ice cream that could coexist with this crispy without either one losing prominence. His answer was a peanut ice cream.

The choice makes perfect sense. Toasted peanut and salted caramel share aromatic territory — that frontier between sweet, toasted and saline — but approach it from different angles. One brings fatty depth and nutty character; the other, caramelized sweetness and that hint of salt that activates the palate. Together they don’t compete: they complete each other.

Crispy Wet-Proof: crunch that withstands ice cream

The technical challenge of incorporating a crunchy element into ice cream has always been the same: moisture. A conventional crispy, however good, softens on contact with the ice cream base, losing within hours exactly what made it interesting in the first place.

Our Crispy Wet-Proof Salted Caramelis formulated precisely to solve that problem. Its protective coating prevents moisture migration, keeping the crunchy texture intact inside the ice cream throughout storage and service. That crunch the ice cream maker looks for on day one is still there on day five.

Toasted Peanut Paste: the flavour base

For the formulation, Iván Vázquez works with our Toasted Peanut Paste as the aromatic base. A paste made from toasted, refined peanuts with no added sugars, contributing all the intensity of the nut to the ice cream: that deep, fatty, toasted profile that defines the ice cream’s character from the very first moment.

Its paste format greatly facilitates integration into the mix, guaranteeing homogeneity and consistency of result in every production run — something especially relevant in workshops with daily production.

Profiber Stab 5: the stability that holds it all together

The formulation is completed with Profiber Stab 5, our stabilizing fiber for ice cream making. Its function here is twofold: controlling water crystallization to achieve a creamy, silky texture, and guaranteeing the ice cream’s stability during storage and service.

In an ice cream that will incorporate a crunchy element, that structural stability is even more relevant. A well-stabilized ice cream protects the crispy, maintains its homogeneous distribution and prevents the texture of the whole from degrading as the days go by.

Iván’s invitation: make your own peanut paste

As always, Iván Vázquez doesn’t stop at the formula. His teaching instinct leads him to invite ice cream makers to prepare their own paste, understanding the process from the very beginning:

“For this peanut ice cream I start by toasting the peanuts to enhance their flavor before preparing my own paste. First I grind them and then pass them through the mill. Watch how the texture changes. At first it’s grainy, and as it refines it becomes an increasingly fine and fluid paste. I take it out of the mill and weigh the amount needed for the recipe” – Iván Vazquez.

That observation about the change in texture during refining is, in fact, a lesson in technique. The peanut goes from grainy to fluid paste as the grinding breaks down the cell walls and releases its natural fat content. Understanding that process is understanding why a nut paste behaves the way it does inside an ice cream.

Both paths are valid: a house-made paste offers total control over the roasting point and the refining; our Toasted Peanut Paste offers consistency, time savings and a guaranteed result. The choice depends on the workshop, its timings and its priorities