cooking.nytimes.com
Peanut Sundae With Peanut Sauce and Peanut Brittle Recipe
This unusual recipe came to The Times in 2000 from Zarela Martinez, the owner of Zarela, a landmark Mexican restaurant in New York that closed in 2011 The base here is a peanut ice milk, which is covered with torito, a rich, creamy peanut sauce made with cachaça, and individual sesame-peanut candies The candies and ice milk can be made ahead of time
sugar, skim milk, peanut butter, peanuts, sesame seeds, piloncillo cones, evaporated milk, condensed milk, sugar cane, vanilla
