Lots of recipes have a custard base, but I have found this one to make a very creamy, but lighter texture ice cream. The semi-skimmed milk helps to lift it.
- 1 small metal whisk
- 1 ltr Pyrex measuring jug
- measuring equipment (scales or cups etc)
- plastic box for freezing
- ice cream maker (if you don't have one see these instructions on how to make your ice cream - it's more work, but quite possible)
- 250ml (1 cup) semi-skimmed milk (skim milk)
- 300ml (1 1/4 cup) double cream (heavy cream)
- 160g (3/4 cup) caster sugar (superfine)
- 1/2 tsp salt
- 1 tsp vanilla extract
- 200g (1 cup) smooth peanut butter
- 16 mini peanut butter cups, roughly chopped
- Place all the ingredients except the peanut butter cups into the pyrex jug.
- Mix carefully with the small whisk - you are not trying to whisk the cream, just break down the spread so it mixes with the other ingredients so take it slowly. You'll end up with what looks like cream with tiny golden flecks floating in it.
- Place the mixture in the fridge for at least 30 mins to chill.
- Chop the peanut butter cups into 3 or 4 pieces and place in a bag in the fridge to chill.
- My ice cream maker works best if I turn it on 10 mins before using, but check your manufacturer's instructions and turn it on when required.
- Pour in your mixture, making sure not to fill it more than 2/3rd (60%) full because ice cream expands as it chills.
- Set the timer for as long as your machine recommends - for me it was 25 mins with this recipe.
- After 10 mins of churning, add the peanut butter cups.
- When churning is complete (the ice cream should be firm and it should be of a uniform colour - all the flecks disappear between 5 and 10 mins before the end) remove it from the machine to the container in which you are going to keep it and put it in the freezer. It will take between 2-4 hrs to finish freezing.
When you are ready to serve remove the ice cream 10 mins before it is required.