Brown butter ice cream with peanut butter ganache swirl

Ice cream

• 90 g butter
• 500 g pouring (whipping) cream
• 250 g full cream milk
• 6 egg yolks
• 70 g raw sugar
• 70 g dark brown sugar
• 1 tsp sea salt
• 2 tsp natural vanilla extract

Ganache

• 100 g roasted salted peanuts
• 1 pinch sea salt, to taste (opsional)
• 100 g white chocolate, cut into pieces
• 100 g pouring (whipping) cream

Assembly

• waffle cones, to serve (opsional)