Peanut Butter Ice Cream

Peanut Butter Ice Cream

Recipe by : Magimix
★ ★ ★ ★ ☆ 2 rates
Preparation : 20 min
Cooking : 0 min
Total time : 4 h 20
Rest : 4 h
6 people

450 ml whole milk

5 egg yolks

100 g sugar

300 ml single cream

245 g peanut butter

Tips

Make your custard using the Cook Expert machine (find the recipe on the app). You can substitute smooth peanut butter for crunchy peanut butter for a crunchier texture. You can serve the ice cream with a delicious chocolate-fudge sauce. You can also replace the peanut butter with 180 g of a different nut butter or a chocolate spread (such as Nutella®).

RECIPE STEPS
1
Prepare the custard: heat the milk in a saucepan. Turn off the heat just before the milk begins to boil.
  • 450 ml whole milk
2
Whisk the egg yolks and sugar in a bowl, until the mixture is smooth. Gradually add the warm milk, whisking constantly. Pour the mixture back into the saucepan.
  • 450 ml whole milk
  • 5 egg yolks
  • 100 g sugar
3
Heat gently over a medium-low heat, stirring constantly with a wooden spoon, until the white foam has disappeared and the cream coats the spoon (around 85°C). The mixture should have thickened slightly. It should not cook for a long time as this poses the risk of modifying the taste of the ice cream.
4
If needed, filter the custard through a fine sieve. Leave the mixture to cool.
5
Meanwhile, whisk the single cream and peanut butter together for 30 seconds. Take care not to add too much air into the mixture.
  • 300 ml single cream
  • 245 g peanut butter
6
Stir the peanut butter cream into the custard and place the mixture in the fridge until it is cold.
7
Press the Artisanal ice cream or Italian ice cream cycle. Pour the mixture into the Gelato Expert. When the light flashes, your ice cream is ready.
8
Serve your ice cream immediately, keep it cold using the conservation mode (2 hours) or store it in the freezer.

© Magimix 2020 © Hachette Livre (Marabout) 2017

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