I made Peanut Butter Ice Cream as an accompaniment to my Banana Toffee Steamed Puddings. The idea was to make a winter version of a Banana Split, which is a favourite of the DB. The ice cream was actually quite good on its own, but I also thought it worked well with the pudding.
You will need an ice cream churn to make this recipe.
Ingredients:
1 cup peanut butter (I used crunchy, so that I had peanut chunks in my ice cream)
¾ cup caster sugar
1 cup milk
1 1/3 cups thickened cream
2 teaspoon vanilla extract
Method:
In a electric mixing bowl, combine the peanut butter and sugar until smooth. Add the milk and blend on low speed until smooth and the sugar is dissolved. Stir in the cream and the vanilla just until it’s well mixed.
Pour the mixture into the ice cream maker and let it run until it’s as thick as it’s going to get. Mine takes about 50 minutes.
Transfer the mixture into a container and let it set overnight.
