Peanut butter ice cream

Peanut butter ice cream

By
From
A Lot on Her Plate
Serves
6-8
Photographer
Helen Cathcart

This peanut butter ice cream has become a little bit legendary among my friends and I think that’s because I make my own peanut butter for the recipe. This is obviously one for the peanut butter fans out there, and it is very, very rich. I’d go as far as to say it’s a little bit evil, in a good way.

Peanut butter

Ingredients

Quantity Ingredient
200g roasted, unsalted peanuts
generous pinch sea salt
2 tablespoons honey
100ml groundnut, peanut or walnut oil

Custard

Quantity Ingredient
4 egg yolks
100g golden caster sugar
300ml double cream
300ml whole milk
1/2 teaspoon vanilla extract
1 quantity peanut butter, (from above)
40g roasted, unsalted peanuts, some whole, some roughly chopped

Special equipment

Quantity Ingredient
ice cream maker

Method

  1. To make the peanut butter, blitz the peanuts and salt in a food processor until they’re finely chopped. Add the honey and oil, and blitz until you have a creamy peanut butter consistency. Taste, and add a touch more salt if required.
  2. To make the ice cream, in a large bowl whisk the egg yolks with half the sugar until frothy and pale. Put the cream, milk, vanilla extract, remaining sugar and peanut butter in a saucepan over a medium heat and stir until the mixture reaches boiling point. Remove from the heat and drop a teaspoon of the egg yolk and sugar mixture into the hot milk and cream and whisk it in to temper it. Then pour the hot milk and cream mixture in a steady stream into the egg mix, whisking continuously. Wash and dry the saucepan. Return the mixture to the pan and heat over a low-medium heat, for 3–4 minutes, until it is very hot but not boiling, and the mixture begins to thicken. It should coat the back of a wooden spoon or spatula, and leave a clear trail behind when you swipe your finger across it. Remove from the heat and leave to cool, then chill for 2 hours, or preferably overnight.
  3. Pour the custard into an ice cream maker and churn according to the manufacturer’s instructions. Ten minutes before it’s done, add the remaining peanuts. If not eating immediately, remove the paddle, transfer the ice cream to an airtight container or tray, cover and freeze.
  4. If you don’t have an ice cream machine, you can still make this by pouring the mixture into a pre-chilled airtight container and freezing it for 2 hours, until the edges become icy and crystalised, then whisking thoroughly to break up any crystals, before freezing again until solidified.
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