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!

Peanut Butter Ice cream

Ingredients

450ml/16fl oz milk 

85g/3oz sugar 

2 free-range egg yolks 

180g/6 ½ oz crunchy peanut butter

Serves 4

Method

  1. Pour the milk and sugar into a saucepan and heat until the sugar melts
  2. 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)
  3. When mixed, pour back into the saucepan with the rest of the milk mixture and add the peanut butter, stirring until melted
  4. Allow to cool, stir and pour into a freezer container
  5. Freeze for two hours, then re-stir, repeat and leave overnight
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