If you have an ice-cream machine, this recipe is an absolute snap. I literally made this in the space of about 10 mins, wacked it in the machine and was nomming half an hour later.
Full disclosure, it was just before bedtime and I really should not have been eating it, but life is like a grapefruit; large, round and some people have half of one for breakfast, so what the hell?
This recipe has been adapted from Like Mother Like Daughter’s – you can check out the original here. You can add mix-ins to this if you like – I skipped it, but I reckon a handful of pecans would go well. I also skipped the additional salt; the peanut butter has enough.
I served it with a chocolate ganache (just hot – not boiling! – cream poured over dark chocolate drops (100g cream, 100g drops), and stir until drops have melted; gently heat if it starts to thicken too much).
The great thing about this recipe is the peanut butter acts as the thickener, so you don’t need a Crème anglaise (or a starch as per Sicilian-style ice-cream). Just wack everying in a bowl, whisk, and then churn.
Prep time – 10 mins
Churn time – 20-30 mins
Ingredients – makes about a litre
2 cups full cream (I used Dairy Farmers)
170g vanilla sugar (Don’t buy it! Make your own by keeping a vanilla pod in an airtight jar with some caster sugar.
Half a vanilla pod
1 cup of full fat milk
1 cup of Chunky Dave’s Smooth Peanut Butter
130g of pecans, roughly chopped (optional).
Method
- Add the cream, milk, peanut butter, and sugar into a bowl.
- Split the half pod lengthways and, using the back of a knife, carefully scrape the vanilla seeds into the bowl.
- Whisk thoroughly, making sure you break up the peanut butter as much as possible – a couple of lumps is ok, but not too many.
- Add to your ice-cream maker and churn as per instructions.
- Optionally, when the ice-cream is almost done, add the pecans in.
- Serve with your favourite chocolate sauce, or stir through some strawberry jam for a PBJ ice-cream!
