Peanut Butter Ice Cream

 

Sometimes you stumble across a recipe that is so perfect, so glorious, you have to take a moment to praise the joy that is cooking and baking. After a week long craving for peanut butter ice cream I found this recipe - and believe it is no less wonderful for me not having invented it. Ridiculously creamy and bursting with peanut butter goodness, it is decadent enjoyed by itself - but will also be wonderful as an accompaniment to any pudding. I tried it with a banana choc chip cookie cake - coming soon.

This ice cream is potentially my new favourite thing in the world (along with this cheese and this cheese). It's going to be a struggle not to have at least one litre of this in the freezer throughout the coming summer. Keeping an emergency stash of peanut butter in the cupboard, just in case. 

 

  

Makes 900ml
Recipe adapted from here

Ingredients:

1 cup milk
¾ cup caster sugar
½ cup creamy peanut butter
2 cups cream, divided
Pinch of salt
6 egg yolks
2 teaspoons vanilla extract

Directions:

Warm the milk, sugar, peanut butter, 1 cup of the cream and the salt in a medium saucepan over medium heat, stirring until the sugar is dissolved and the peanut butter has melted.

Whisk the egg yolks in a medium bowl. Slowly pour the warmed milk mixture into the egg yolks, whisking constantly. Pour the mixture back into the saucepan and place over a medium heat. Cook, while constantly whisking, until the mixture thickens and coats the back of a wooden spoon - 2-5 minutes. Remove from the heat.

Pour the remaining 1 cup of cream into a large bowl, with a sieve on top. Pour the custard mixture through the sieve, into the cup of cream. Stir until combined.

Allow to cool to room temperature, then place in the fridge to chill. Church according to your ice cream maker's instructions then place in the freezer until ready to eat.