Peanut butter ice-cream

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Sieved and cooling

Whisk and thicken

The ingredients

Here's one to surprise your guests. You can enrich this even further by sprinkling chopped nuts over the top when serving.

Ingredients

• ¾ cup of sugar
• 3 large eggs
• 1 cup milk
• ½ cup smooth peanut butter
• 1.5 cups double cream
• 2 teaspoons vanilla extract

Method

1. In a medium sized mixing bowl, whisk the eggs and beat in the sugar
2. Bring the milk to a Simmer but don't boil it
3. Carefully mix the hot milk into the eggs and sugar, whisk well and pour back into the pan
4. Whisk constantly and heat very gently until the custard mixture thickens. (Too hot and not enough stirring and you'll have yourself a big pan of sweet scrambled eggs!) Immediately transfer back to first bowl otherwise it will carry on cooking.
5. Whisk in the peanut butter, allow to cool a little then whisk in the double cream and vanilla extract
6. Pour the peanut custard through a sieve into a clean bowl to remove any bits.
7. Leave to cool, refrigerate and once cold, add to your ice-cream maker and follow the instructions.

Chef's note

Not being 'sweet of tooth', I reduced the quantity of sugar to 1/2 a cup.