July 19, 2014

Raspberry and Peanut Butter Ice Cream


Peanut butter. Jam. Peanut butter and jam. Everybody knows of this combination. Does everyone love this combination? I dunno, but I do know that I LOVE it, my brother loves it and my friend Maeve loves it.  That is why I made an ice cream inspired by it. 

It's the salty-sweet that gets me every. god. damn. time. It's my weakness, that and Mexican food...you read last weeks post right? I spoke about face food-yeah it's a thing.


So...it's summer and there are berries EVERYWHERE. That's why I used fresh berries in this ice cream recipe instead of using jam. Use the berries while we got 'em, you know? Show them all the love they need and deserve. 

I didn't really do much to the berries as they are so sweet and tangy this time of year. 


Summer raspberries are perfect to eat just as they are. For this recipe I just smashed them to make a simple raspberry sauce and stirred them into the churned peanut butter ice cream. 

Aren't the biggest fan of raspberries? Use whatever berry gets you going-strawberries, blackberries or blueberries.  OR use a mix of all the berries. That is a great idea-get on it. 

Enjoy,

Holly, x


Raspberry and peanut butter ice cream ingredients look like this: 250ml Full Fat Milk, 125g double cream, 2 egg yolks, 85g caster sugar, 125g punnet fresh raspberries and four tablespoons crunchy peanut butter. 

To begin: place the milk and cream in a pot and bring just to the boil but do no not boil.


Whisk together the sugar and egg yolks until pale and fluffy, about 2-3 minutes. 


Pour half the hot milk mixture very slowly over the egg mixture whisking very quickly as you go.


Return the mixture to the pot with the other half of the milk mixture over a low to medium heat, stirring constantly.


Cook until it lightly coats the back of a spatula. This will take about 2 minutes. 

This is your ice cream base. Stir in the crunchy peanut butter and allow to infuse for 10-15 minutes. Blitz the mixture and allow it to cool for 20-30 minutes. 


Place in the fridge until fully cold about 20 minutes. Once completely cold, churn the ice cream according to the manufacture setting for your ice cream machine or refrigerate over night and then churn it the next day if you are stuck for time.

Once the ice cream in churned, smash the raspberries with a fork and fold into the ice cream.

Serve straight from the ice cream machine or scoop into a lunchbox and place in the freezer until needed. 

Adapted from The Icecreamists

250ml Full Fat Milk
125g Double Cream
2 Egg Yolks
85g Caster Sugar
125g Punnet Fresh Raspberries
4 Tablespoons Crunchy Peanut Butter

Place the milk and cream in a pot and bring just to the boil-but do not boil.
In the meantime, whisk the egg yolks and sugar together until light and fluffy, about 2-3 minutes.
Take the hot milk mixture off the heat. 
Whisking very quickly and pouring very slowly, pour half of the hot mixture over the egg mixture.
It is essential that you whisk quickly and pour slowly so that the eggs do not scramble.
Place all the mixture back into the pot.
Place over a low to medium heat and cook, stirring constantly with a spatula, until slightly thickened-the mixture should lightly coat the back of the spatula.
Pour into a bowl and stir in the peanut butter.
Set aside and allow to infuse for 10-15 minutes.
With a hand blender, blitz the mixture.
Allow the mix to cool for 20-30 minutes and then place in the fridge until fully cold about 20 minutes. 
Do not put the hot mixture into the fridge.
Once completely cold, churn the ice cream according to the manufacture setting for your ice cream machine or refrigerate over night and then churn it the next day if you are stuck for time.
Once the ice cream in churned, smash the raspberries with a fork and fold into the ice cream.
Serve straight from the ice cream machine or scoop into a lunchbox and place in the freezer until needed. 

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