Nut butter ice cream

Nut butter ice cream

By
From
The Pip & Nut Butter Cookbook
Serves
4
Photographer
Adrian Lawrence

Any nut butter works in this recipe. Peanut packs a bit more a punch, whilst others are more subtle in flavour.

Ingredients

Quantity Ingredient
100g peanut or almond butter (other nut butters also work)
300ml whole milk
85g caster sugar
2 egg yolks
300ml whipping cream

Method

  1. Whisk the peanut or almond butter and milk together in a heavy-based saucepan over a low heat.
  2. Meanwhile, in a bowl, beat the sugar and egg yolks together until pale and thick. Stir the hot milk and nut butter mixture into the eggs and sugar to combine, then pour the mixture back into the pan.
  3. Cook, stirring all the time over a low heat and making sure it doesn’t boil, until it starts to thicken and then coats the back of a wooden spoon. Pour into a bowl and leave to cool, then chill.
  4. Whip the cream to soft peaks and fold into the chilled custard mixture. Churn in an ice-cream machine, according to the manufacturer’s instructions.

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