Homemade peanut butter ice cream, an Icecreamist recipe
The second batch of ice cream was peanut butter. The recipe is from my ice cream book ‘The icecreamist’ which I bought last summer in London. I love this book. It has so many amazing ice cream recipes; the traditional as well as a bunch of new fun and interesting flavors. And now that I have finally begun my ice cream making adventure, I can’t wait to try out another recipe from this book.
The peanut butter ice cream turned out fantastic, very creamy and full of flavor.
250 ml of full fat milk
125 ml of double cream
2 egg yolks
88 g of caster sugar
250 g of peanut butter
25 g of unsalted peanuts, chopped, plus a few to decorate
Pour the milk and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam, but not boil.
Meanwhile, whisk the egg yolks in a heatproof bowl until smooth. Add the sugar and whisk until pale and slightly fluffy. Gradually and slowly, pour the hot milk into the egg mixture whilst whisking continuously
To prevent the egg from scrambling. Return the mixture to the saucepan and place over low heat, stirring frequently until the custard thinly coats the back of a wooden spoon. Do not allow to boil.
Pour back into the bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature.
Once cooled, cover the mixture and refrigerate, ideally overnight, but at least for 6 hours, until thoroughly chilled (at least 4 degrees C)
Blend in 150 g of the peanut butter using a stick blender, then pour the mixture into an ice cream machine and churn according to manufacturer’s instructions.
When the churning is complete, put the remaining peanut butter into a heatproof dish and microwave for 20 seconds until warm but not hot. Fold into the ice cream along with the chopped peanuts. Use a spoon or spatula to scrape the ice cream into a freezer proof container with a lid. Freeze for at least 2 hours.