Ingredients

The following ingredients have 8 Servings
  • 500ml (2 cups) double cream
  • 250ml (1 cup) whole milk
  • 125ml (1/2 cup) + 15ml (1 tbsp) granulated sugar
  • 6 large egg yolks
  • 60ml (4 tbsp) Skippy creamy peanut butter
  • 200g (7fl oz) strawberry conserve

Instruction

  • Combine the cream, milk and 15ml (1 tbsp) sugar in a saucepan. Bring to the boil then remove from the heat.
  • In a large bowl, whisk together the 125ml (1/2 cup) sugar and egg yolks.
  • Temper hot milk into the sugar yolk mixture, by slowly adding hot milk about 60ml (1/4 cup) at a time, whisking to distribute heat. Once all the milk has been added, transfer mixture back into the saucepan.
  • Place the saucepan over medium-low heat. Stir until mixture reaches nappé consistency, or 80°C (180°F) on a kitchen thermometer. Let mixture sit at this temperature for 5 minutes to pasteurise the eggs.
  • Stir in the peanut butter until it’s dissolved. Let the mixture sit for 5-10 minutes and allow to cool down.
  • Freeze the peanut butter custard in an ice cream maker according to your unit’s instructions.
  • Once the volume has increased by half and reached a soft serve consistency, transfer mixture into an airtight container.
  • Fold in the strawberry conserve to create a marbling effect, place the it in the freezer for at least 3 hours or overnight.