I’m going to start with an apology.
I am sorry that there will be no pictures of my own finished product today. So when I say this ice cream is amazing, well, you have to take my word for it.
This was the picture that got me making this recipe:
Such a feast for the eyes. The warm colour of the ice cream imparted by the peanut butter; those chunks of crispy chocolate, crunchy sugar cones and crispy cereal juxtaposed with the ice cream’s melty softness; the coolness of the exterior, giving a clean look to the whole picture. Well done Love & Olive Oil. I wish I could take photos like you guys do.
Inspired by Love & Olive Oil’s recipe, but knowing full well that I don’t have an ice cream maker, I used one of my favourite ice cream recipes instead. It’s a no-churn recipe – which eliminates the inconvenience of the freeze-beat-repeat method – BUT it still gives you an incredibly smooth, creamy ice cream.
Best of all, it produces ice cream that looks exactly like the beautiful picture above.
If you like peanut butter, this recipe will transport you to a land filled with peanut butter, chocolate and sheer joy.
If you don’t, then fear not, you will be a convert after this.
PEANUT BUTTER CHOCOLATE CRUNCH ICE CREAM
Makes 1.2 litres
For the ice cream
1/2 cup milk
2/3 cup smooth peanut butter (not 100% peanut butter)
4 egg yolks
2/3 cup caster sugar
2 teaspoons vanilla essence
1 cup fresh cream
For the chocolate crunch
100g dark chocolate
1 tablespoon smooth peanut butter
1 cup Rice Krispies
1. Heat the milk to boiling point. Pop the peanut butter in a bowl; pour the hot milk over it and whisk until smooth. Immediately after you mix the two ingredients together, it will turn grainy and odd-looking. Don’t freak out. Keep whisking and it will become a smooth, homogenous mixture. Leave aside.
2. Over a bain marie*, beat the egg yolks and the caster sugar together until thick and pale (about 4-5 minutes). Remove from the heat, add the vanilla essence and beat on moderate speed until it leaves a complete figure-of-eight trail.
3. Beat the cream until firm peaks form. Leave aside.
4. Whisk the peanut butter-milk mixture into the yolk mixture.
5. Whisk the beaten cream into the mixture.
6. Pour into a container and freeze for about four hours. It should be semi-solid. Stir in the chocolate crunch. Return to the freezer for a relaxing overnight rest.
1. Line a baking tray with a 30cm x 20cm piece of parchment.
2. Melt the chocolate together with the peanut butter.
3. Stir in the rice krispies, making sure each rice krispie is coated evenly.
4. Spread mixture in a single layer on parchment. Freeze until required.
5. As soon as the ice cream is semi-solid, chop the chocolate crunch into small pieces, stir it into the ice cream and freeze overnight.
Before serving, leave outside for a few minutes.
*A bain marie is just a fancy term for a double boiler. When recipes call for a bain marie, I bring a small pot of (about 400mls) water to a slow, rolling boil, then pop a heatproof bowl over the top. The bowl must not touch the water; it is only in contact with the steam. The ingredients (in this case, the yolks and the sugar) are placed in this bowl. If the bowl is in contact with the boiling water, or if you do not beat/whisk/stir the mixture while it’s over the heat, the yolks will cook.