Peanut butter ice cream

Peanut butter ice cream

By
From
Have You Eaten
Serves
6-8
Photographer
Billy Law

After chocolate, peanut butter is my second love. This ice cream goes well with many desserts.

Ingredients

Quantity Ingredient
375ml full-cream milk
115g caster sugar
2 tablespoons honey
3 egg yolks, lightly whisked
375ml thickened cream
250g smooth peanut butter

Method

  1. Heat the milk, sugar and honey in a saucepan until simmering, stirring occasionally until the sugar has dissolved. Remove the pan from the heat and slowly pour the hot milk mixture in a steady stream into the egg yolks, whisking continuously so the eggs don’t curdle. Once combined, pour the mixture back into the saucepan and keep stirring over low heat until thickened. The mixture should be thick enough to coat the back of a spatula when it is ready. Remove from the heat and set aside to cool for 10 minutes.
  2. Add the cream and peanut butter to the mixture, stirring until combined. Strain the mixture through a fine sieve to get rid of any lumps. Cover and refrigerate for at least 2 hours, or overnight.
  3. Churn the mixture in an ice-cream maker according to the manufacturer’s directions. It will take 15–20 minutes for the ice cream to set. Serve immediately, or transfer to a container and store in the freezer for a firmer texture.
Tags:
Have
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Billy
Law
Table
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