Peanut Butter Ice cream
Whether you serve a scoop or two with our Pecan Pie or just enjoy it on its own, this crunchy delight won’t stay in the freezer for long! It only needs four ingredients and a lot of patience, as you’ll need to freeze for two hours, stir, repeat, then leave overnight. It’s worth the wait!
Ingredients
450ml/16fl oz milk
85g/3oz sugar
2 free-range egg yolks
180g/6 ½ oz crunchy peanut butter
Serves 4
Method
- Pour the milk and sugar into a saucepan and heat until the sugar melts
- In a bowl, whisk two egg yolks and then slowly pour 100ml of the milk into this bowl, mixing all the time (pour slowly to prevent curdling)
- When mixed, pour back into the saucepan with the rest of the milk mixture and add the peanut butter, stirring until melted
- Allow to cool, stir and pour into a freezer container
- Freeze for two hours, then re-stir, repeat and leave overnight