Peanut ice cream

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Wondrously smooth and with a distinctly sweet, nutty flavour, this peanut ice cream recipe will definitely have you dusting off your ice cream maker to channel your inner Robert Thompson. Serve on its own, or with a caramel and banana dessert.

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Ingredients

Metric

Imperial

Equipment

  • Ice cream maker
  • Thermometer

Method

1
Add the milk and cream to a pan, bring to the boil, then remove from the heat and add the toasted peanuts. Set aside for 1 hour to infuse
2
Strain the infused cream through a fine sieve into a clean pan and bring to the boil (keep an eye on it so it doesn't burn). Whisk the eggs and sugar in a mixing bowl until pale and thick, then pour the hot milk into the eggs, whisking to combine
3
Return the mixture to a pan and cook on a low heat until it reaches 84°C. As soon as it reaches this temperature, immediately strain into a bowl and chill over iced water, stirring continuously. Churn in an ice cream maker and keep in the freezer until needed
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Robert Thompson's cooking is full of character and classical skill.

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