EAT

THURSDAY 26 JUNE 2014

This flavour was actually a request from my mum she loves peanut butter and luckily enough there is another lover of it in our household... my husband. I tried 2 different recipes one had no eggs and was super easy to make. But I liked this one by Martha Stewart and will feature it, the custard was infused with peanuts to begin with and the peanut butter was folded through the churned ice cream creating chunks. 

I thought about the prospect of making it a peanut butter and jelly ice cream but sometimes it's better to stick with something simple, however if you are looking for something a bit more special maybe add a little sprinkle of chopped Reese's peanut butter cups to the top. 

  • 2 cups heavy cream
  • 2 cups whole milk
  • 1 cup salted cocktail peanuts
  • 6 large egg yolks
  • 2/3 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 1 cup chunky peanut butter
  1. Heat cream, milk, and peanuts in a medium saucepan over medium heat until bubbles begin to form around edges. Remove from heat, cover, and let steep at room temperature for 3 hours (or refrigerate overnight).
  2. Prepare an ice-water bath. Uncover cream mixture, and reheat until hot but not boiling. Whisk yolks, sugar, and salt in a large bowl. Add cream mixture in a slow, steady stream, whisking constantly until well combined. Return mixture to saucepan, and stir constantly over medium heat until thick enough to coat the back of a spoon, about 8 minutes. (Do not let the mixture come to a simmer.)
  3. Strain through a fine sieve into a bowl. Discard solids. Set the bowl in the ice-water bath. Stir in vanilla, and let cool, stirring occasionally, until cold, about 20 minutes.
  4. Freeze mixture in an ice cream maker according to manufacturer's directions. Transfer to a large bowl, and fold in peanut butter until ice cream is swirled. Use immediately, or freeze for up to 1 week.