Sunday, July 20, 2014

Peanut Butter Ice Cream

Makes approximately 1 litre


2 cups heavy cream
1 cup whole milk
2/3 cup sugar
1/4 teaspoon salt
4 egg yolks
1 cup peanut butter


Pour 1 cup of the cream into a large bowl. Set a fine mesh sieve over top.

In a saucepan over medium heat, combine the remaining cream, milk, salt and sugar. Warm over medium heat, stirring occasionally.

In a separate bowl, whisk together the egg yolks. Pour some of the warm milk mixture into the eggs, whisking constantly. Transfer the yolks into the sauce pan and stir to combine. Add the peanut butter and stir until combined. 

Cook over medium heat until the mixture thickens to form a custard that will coat the back of a spatula. Stir constantly, making sure to scrap the bottom of the saucepan.

Add the custard to the reserved cream, straining it through the sieve. Stir to combine.

Refrigerate until chilled thoroughly or overnight. Transfer the custard to the ice cream maker. Freeze mixture according to ice cream maker instructions.


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