This rich, creamy, nutty, sweet ice cream is a real treat for all peanut butter lovers. Peanut butter flavours the ice cream, while chocolate peanut butter cups add a lovely chocolatey nutty flavour. The optional peanut butter sauce just makes it even better!
- 250ml full fat milk
- 200g condensed milk
- 125ml single cream
- 75g caster sugar
- 3 eggs
- 2 tsp. vanilla extract
- 200g crunchy peanut butter
- 150g chocolate peanut butter cups, chopped
- 100g smooth peanut butter
- 200ml single cream
- 4 tbsp. caster sugar
- 2 tbsp. cocoa powder
Bring the milk to just under the boil, then take off the heat. Whisk the eggs and 75g sugar together until pale and fluffy, then gradually whisk in the hot milk. Return the whole mixture to a clean saucepan, then cook over a low heat, stirring constantly with a wooden spoon until the custard can coat the back of a spoon.
Take off the heat, then whisk in the peanut butter. Cool, then whisk in the condensed milk, single cream and vanilla. Cover and chilli.
Churn in an ice cream maker according to manufacturer's instructions, or pour into a freezer-proof container and freeze for 3-4 hours, stirring halfway through cooking. When the ice cream is soft but not firm, stir in the chopped peanut butter cups.
To make the sauce, whisk together the peanut butter, cream, sugar and cocoa. Cook over a low heat until smooth and slightly thickened.