Peanut butter ice-cream
Here's one to surprise your guests. You can enrich this even further by sprinkling chopped nuts over the top when serving.
- ¾ cup of sugar
- 3 large eggs
- 1 cup milk
- ½ cup smooth peanut butter
- 1.5 cups double cream
- 2 teaspoons vanilla extract
- In a medium sized mixing bowl, whisk the eggs and beat in the sugar
- Bring the milk to a Simmer but don't boil it
- Carefully mix the hot milk into the eggs and sugar, whisk well and pour back into the pan
- 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.
- Whisk in the peanut butter, allow to cool a little then whisk in the double cream and vanilla extract
- Pour the peanut custard through a sieve into a clean bowl to remove any bits.
- Leave to cool, refrigerate and once cold, add to your ice-cream maker and follow the instructions.
Not being 'sweet of tooth', I reduced the quantity of sugar to 1/2 a cup.
How to prevent home made ice cream from freezing solid in the freezer
Home made ice cream is usually reasonably soft and 'scoopable' straight out of the ice cream maker, but once it is placed in the freezer for more than a few hours it becomes a solid block of ice, effectively.
Unfortunately without using artificial additives it is not generally possible to keep it soft once you freeze it. I have tried many suggestions and they all fail miserably, apart from this one!
Place the hard-frozen ice cream in your refrigerator for 2 to 3 hours before you want to use it and re-freeze it immediately you have scooped out what you need.
Admittedly this does require some planning ahead, but it does mean you'll have usable ice-cream.
Graph your Body Mass Index
See your personal Body Mass Index (BMI) plotted on a graph against national averages.