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Recipe

Peanut butter ice-cream

Cold and crunchy, sweet and salty - nothing beats these deliciously sweet and nutty peanut butter ice-cream sandwiches!

Jul 31, 2015 2:00pm
  • 15 mins preparation
  • 10 mins cooking
  • Makes 6 cup
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Ingredients

Peanut butter ice-cream
  • 3 cup water
  • 350 gram peanuts, roasted, salted
  • 2 1/4 cup caster sugar
  • 12 egg yolks
  • 500 gram butter, chilled, diced
  • wafers
  • peanut brittle, to serve

Method

Peanut butter ice-cream
  • 1
    In medium saucepan combine water and peanuts. Stir on medium heat until mixture just comes to the boil.
  • 2
    In a large bowl, using an electric mixer, beat sugar and yolks together until pale. Slowly add peanut mixture, beating.
  • 3
    Return mixture to a clean saucepan. Stir on low heat, 4-5 minutes until mixture thickens and coats the back of a wooden spoon. Do not boil. Strain mixture through a fine sieve.
  • 4
    Place custard in a blender with butter. Process until well combined. Pour into the chilled bowl of an ice-cream maker and churn following manufacturer’s instructions about 1 hour (see tip).
  • 5
    Transfer to a 6 cup freezer container. Smooth surface and cover with plastic wrap. Freeze 4 hours until firm. Served sandwiched between wafers and rolled in crushed peanut brittle if liked.

Notes

If you don’t have an ice-cream maker, partially freeze mixture then beat until smooth. Freeze and repeat the beating process 2-3 more times. This helps to minimise ice crystals.

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