I love adding peanut butter to my favourite puddings- just see my cookies or fudge. I’d love to say that I invented this ice cream but it’s another ice cream inspired by the Icecreamists’ brilliant recipe book. I’ve adapted the method a little bit but it’s essentially the same idea. Try adding chocolate chips/sauce for an even more indulgent ice cream.
250ml full fat milk
125ml double cream
90g caster sugar
3 egg yolks
1tsp vanilla essence
4tbsp crunchy peanut butter (a cheap brand because they use smaller peanut pieces. Most ice cream machines will struggle with too chunky a mix)
Heat together the cream and milk on the hob until it starts to steam but not boil, and remove from the heat. In a bowl, whisk together the yolks, sugar and vanilla, and then slowly pour in the milk mixture, whisking all the while. Return the whole mix to the hob and heat until the mix coats the back of the spoon. Whilst the mixture is still warm, whisk in the peanut butter.
Let the mix cool to room temperature and then leave in the fridge for at least 6 hours (overnight is best). Then churn according to your ice cream maker requirements.