Pour milk into a pan and add 3 cups of sugar to it, simmer for 30 minutes.
Fry peanuts in a pan until golden brown and peel off.
Fry the remaining sugar in a pan to make caramel and pour it into milk.
Boil milk for another hour. Add butter.
Form of water ice lay a parchment, add the peanuts and pour into a mold in sherbet.
Put the peanut sorbet in a cool place until completely frozen.