Peanut ice cream

Peanut ice cream

By
From
The Real Food of China
Serves
6-8
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
500ml cream
375ml full-cream milk
6 large egg yolks
230g soft brown sugar
90g smooth peanut butter
80g raw, skinned peanuts, roasted and crushed, (see note)

Method

  1. Combine the cream and milk in a saucepan and slowly bring just to a simmer, then remove from the heat. Using an electric mixer, whisk the egg yolks and sugar until thick and pale. Stirring constantly with a wooden spoon, pour the cream mixture into the egg yolk mixture and stir to combine well. Place the mixture in a clean saucepan, then, stirring constantly with a wooden spoon, cook over a medium–low heat for about 8 minutes, or until the mixture thickens enough to coat the back of the spoon. Do not let the mixture get too hot or it will curdle. Remove from the heat and cool slightly.
  2. Put the peanut butter in a heatproof bowl, pour about 250 ml of the hot custard into the bowl and stir to combine well. Add this to the remaining custard mixture in the pan, then stir well. Strain, cool to room temperature, then refrigerate until well chilled. Stir in the crushed peanuts, then freeze in an ice-cream machine according to the manufacturer’s instructions. Place in an airtight container and transfer to the freezer. The ice cream will keep, frozen and covered, for up to 1 week.

Note:

  • Preheat the oven to 180°C. Put the peanuts on a baking tray and roast for 15 minutes, or until golden, then remove the peanuts from the tray and cool.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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