Pippa Murray’s nut butter ice cream will give you that Friday feeling any day of the week
Any nut butter works in this recipe. Peanut packs a bit more a punch, whilst others are more subtle in flavour
• 100g peanut or almond butter (other nut butters also work)
• 300ml whole milk
• 85g caster sugar
• 2 egg yolks
• 300ml whipping cream
1 Whisk the peanut or almond butter and milk together in a heavy-based saucepan over a low heat.
2 Meanwhile, in a bowl, beat the sugar and egg yolks together until pale and thick. Stir the hot milk and nut butter mixture into the eggs and sugar to combine, then pour the mixture back into the pan.
3 Cook, stirring all the time over a low heat and making sure it doesn’t boil, until it starts to thicken and then coats the back of a wooden spoon. Pour into a bowl and leave to cool, then chill.
4 Whip the cream to soft peaks and fold into the chilled custard mixture. Churn in an ice-cream machine, according to the manufacturer’s instructions.
Recipe courtesy of Pippa Murray. Recipe extracted from The Pip & Nut Butter Cookbook © Quadrille