The Icecreamists' Peanut Butter Ice Cream


  • Large pinch of sea salt
  • Brioche slices
  • 25g (1oz) unsalted peanuts, chopped, plus a few extra to decorate
  • 250g (8oz) peanut butter
  • 88g (3¼oz) caster sugar
  • 2 egg yolks
  • 125ml (4floz) double cream
  • + 1 more ingredients
    • 250ml (8floz) full-fat milk

1. Pour the milk and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam but not boil 2. Meanwhile, whisk the egg yolks in a heatproof bowl until smooth. Add the sugar and salt and whisk until pale and slightly fluffy. Gradually and slowly, pour ...

View full recipe at SpringPad


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