We've been trying to branch out in our ice cream flavours recently, so this will be the first of (hopefully) many posts about all things ice cream. We've posted our mocha ice cream already, which is our go-to flavour but obviously there are many, many more flavours to try. As ever, our recipe is lactose-free making good use of Lactofree products but if this isn't a constraint for you go ahead and use regular milk!
Anyway, as I think we probably mentioned before, we like the custard approach of making ice cream. Bring 250ml Lactofree milk just to the boil, and then remove from the heat. Mix 3 egg yolks with 75g caster sugar in a large bowl. Add the milk to the yolks and sugar and then return the combined mixture to the heat but do not boil. Stir continuously for 5 minutes while the custard thickens. Put the custard in the fridge to cool.
In a bowl placed over a pan of simmering water melt 100g 70% cocoa solids chocolate and 100g 40% cocoa solids chocolate and then gradually add 250ml Lactofree cream, stirring continuously to produce a smooth liquid. Once you have added all of the cream stir in 4 tablespoons peanut butter. As this recipe is hot off the press, we haven't done a lot of experimenting with different types or mixes of peanut butter. We used an even mix of smooth and crunchy peanut butter which gives a nice but not too overpowering crunch. Anyway, stir until nicely combined with the chocolate and cream.
Once the chocolate mixture cools, combine with the custard and churn in an ice cream maker following the normal instructions.