Peanut ice cream
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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Ingredients
Metric
Imperial
- 50g of toasted peanuts, crushed
- 250ml of milk
- 75ml of double cream
- 65g of caster sugar
- 2 egg yolks
Equipment
- Ice cream maker
- Thermometer
Method
1
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
2
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
3
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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Peanut ice cream
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© Great British Chefs 2019