Peanut butter ice cream

Sweet and peanutty, this is my favourite ice cream

Creamy, yet crunchy peanut butter ice cream

This isn't ice cream in the true sense of the word, traditionally it would be made into a custard first then churned.  This is a very good approximation, it's a delicious caramel cream with a peanutty flavour and crunch.  The quantity here makes enough to fill the small sized 150gm coleslaw container.  It's easy to double or make additional quantities for more.

My excuse reason for making this is that I found some YS double cream whilst shopping and have a jar of peanut butter just over it's use by date.

This takes about three minutes if using an electric whisk, I use my 1970's original Kenwood Chef.

Ingredients:

1. 100gm crunchy peanut butter (you can choose smooth)
2. 1 egg yolk (leave this out if feeding young children, elderly people, immunosupressed patients,  or pregnant women), you may need to add a tablespoon more cream, the texture will be slightly different but not significantly so.
3. 50gm icing sugar
4. 150ml double cream
5. Optional:  chocolate drops

Method:
Beat the eggs and sugar until light, then mix in the peanut butter and cream (if not using egg yolk just whisk everything all in one).  Whisk well then pour into a freezer proof container.  Freeze for several hours until a solid set occurs.  

This is lovely with strawberry jam melted and poured over or warmed chocolate nut spread.

Alternative flavours to peanut butter could be orange, use orange juice and zest, strawberry or raspberry using jam or any other flavour combination you like with fresh or frozen fruit.