With over 500 recipes, this is a comprehensive guide to making ice creams, sorbets or granita. Included are such flavours as lavender, chestnut, rhubarb and Earl Grey tea. The book also offers ideas for homemade sauces.'
Enjoy some ice cream tonight!
PEANUT BUTTER ICE CREAM
3/4 cup sugar
3 large eggs
1 cup milk
1/2 cup creamy peanut butter
1 1/2 cups heavy cream
2 teaspoons vanilla extract
In a medium bowl, beat the sugar into the eggs until thickened and pale yellow. Set aside.
Bring the milk to a simmer in a heavy medium saucepan. Slowly beat the hot milk into the eggs and sugar. Pour the entire mixture back into the pan and place over a low heat. Stir constantly with a wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and beat in the peanut butter. Pour the hot custard through a strainer into a large, clean bowl. Allow the peanut butter to cool slightly. Stir in the cream and vanilla extract. Cover and refrigerate until cold or overnight.
Stir the chilled custard well, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.
For variations, add any of the following; 1/2 cup chocolate chips, 1 cup crumbled peanut butter cup candies, 1 cup crumbled oatmeal cookies, or 3/4 cup chopped salted peanuts. Allow your machine to mix in the additional ingredient when the ice cream is nearly done