Peanut butter Ice Cream

Prep time 10 min.
Cook time 15 min.
Total time 25 min.

500ml cream.
300ml milk.
4 egg yolks.
150g sugar.
200g peanut butter (I used organic, smooth peanut butter).

In a separate bowl, whisk the egg yolks and sugar until light and frothy. Heat the milk and cream in a saucepan to boiling point. Slowly whisk the cream mixture into the eggs and sugar.

Mix in the peanut butter until smooth.
Transfer the mixture to an ice cream churner and churn according to manufacturer's instructions. Once churned,place in the freezer until ready to serve

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