I have an odd relationship with peanut butter. I'll happily go for months forgetting its existence and then I rediscover it and boom, it's all I'll have for breakfast for months.
A couple of months ago I won an Instagram competition run by Vi Woo and Pic's peanut butter to win a load of the latter's wares. Sent a box of two jars of smooth and one MASSIVE jar of their crunchy, I set to work slathering anything that didn't move in it and devouring.
But then it dawned on me. It was scorchio outside, I love ice cream and I have Pic's - which, by the way, is beautiful stuff - so why didn't I make some peanut butter ice cream? PB afficionado Katy had planted the idea in my mind a year or so ago too, and now I had everything to make it at my disposal.
And it turned out a treat. So good in fact that I made several batches (this recipe is based on the second, perfected incarnation). Of course you can use any peanut butter but the quality of Pic's really shone out so I've gone with that here.
More recently, lovely Phil - a fellow ice cream enthusiast who I worked with way back when I was a journalist and he a photographer - asked for the recipe. So here it is. It's easy and really tasty - I hope you enjoy.
200ml full fat milk
200ml double cream
120g golden caster sugar
3 egg yolks
2-3 tbsp Pic's chunky peanut butter (depending on taste)
2 drops vanilla extract
Handful of chocolate drops (optional)
Warm milk through but do not boil. Mix sugar and eggs yolks and add half of the warm milk to mixture gradually while stirring continuously. It might help to put a towel underneath the bowl to stop it slipping.
Mix the peanut butter with the remaining milk until there are no lumps. Combine the two mixtures together, mix in the vanilla extract and cool. Add the chocolate, if using, once cool.
Once cool, mix in in ice cream maker according to instructions or place in the freezer in a freezer-proof tray, mixing every 1.5 hours to prevent ice crystals forming.
Serve with chocolate sauce or for a very special treat, between two cookies for an ice cream sandwich. Top tip – put the cookies in the microwave for 10 seconds beforehand to make them slightly pliable. Enjoy!