60 minutes, plus 1 hour infusing time and churning time
Wondrously smooth and with a distinctly sweet, nutty flavour, this peanut ice cream recipe will definitely have you dusting off your ice cream maker to channel your inner Robert Thompson. Serve on its own, or with a caramel and banana dessert.
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Add the milk and cream to a pan, bring to the boil, then remove from the heat and add the toasted peanuts. Set aside for 1 hour to infuse
250ml of milk
75ml of double cream
50g of toasted peanuts, crushed
Strain the infused cream through a fine sieve into a clean pan and bring to the boil (keep an eye on it so it doesn't burn). Whisk the eggs and sugar in a mixing bowl until pale and thick, then pour the hot milk into the eggs, whisking to combine
65g of caster sugar
2 egg yolks
Return the mixture to a pan and cook on a low heat until it reaches 84°C. As soon as it reaches this temperature, immediately strain into a bowl and chill over iced water, stirring continuously. Churn in an ice cream maker and keep in the freezer until needed
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