Prep Time: 15 minutes + chilling and freezing
Cooking Time: 10 minutes
Serves: Makes +- 1.5 L
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Salted Peanut Butter IcecreamIt’s been exactly 2 years since I left the retail food industry to pursue my own food consulting business. I am gobsmacked and completely humbled by all the blessings that have come my way since then. It has finally gotten to that point where an influx of new clients are approaching me for my services via word of mouth and social media. I could just jump for joy, so grateful. So leaving my cushy job wasn’t in vain but an amazing serendipitous risk I had to take.  Recipe development and food styling is a tough and over-saturated industry to be in these days, but in the end, the hard work has paid off!  Thank you all for supporting what I do and reading my stuff. I will be sharing lots of exciting news in the new year.

So, how’s this heat wave in Cape Town? My goodness, summer has officially arrived with a bang! Naturally, it’s time to dust off the ice-cream maker.
This Salted Peanut Butter Ice-cream recipe is now a firm favourite among our friends. You know when its so delish that you want to swear? That happened, “F%&k me, that’s good” kind of stuff.  Think smooth and creamy, peanut buttery (but not overkill) and slightly salty. The perfect balance.  P.s. I’m in love with these mini sugar cones I found at Woolies. Super cute. Makes me feel like I’m eating ice-cream for days…

Salted Peanut Butter IcecreamSalted Peanut Butter Ice-cream

500 ml cream
500 ml milk
250 ml granulated white sugar
125 ml unsweetened peanut butter (I used smooth, but chunky will be amaze too)
5 ml vanilla paste
5 large egg yolks
+- 5 ml freshly ground salt

Chill your ice-cream maker bowl in the freezer for at least 24 hours.
In a large heavy based pot, heat the cream, milk, sugar, peanut butter and vanilla until steaming, whisking all the while until sugar dissolves and the peanut butter is incorporated and not lumpy. Do not bring to the boil.
In a large bowl, whisk the eggs and slowly add the cream mixture until everything is combined. Pour back into the pot over low heat. Stir continuously until slightly viscous. This will take about 10 minutes. The mixture should lightly coat the back of a spoon. Be mindful not to bring the mixture to the boil or you will have scrambled peanut butter eggs. Add the salt and mix until evenly combined.
Pour this runny custard into a large shallow dish and chill completely in the fridge before adding to your ice-cream churner. Try making this custard the night before – it freezes so much quicker in the churner and you get a ultra smooth consistency.
When custard is completely cool, pour into the churner. It should take 30 – 40 minutes to become a voluminous soft serve consistency.
Pour into a container, seal and freeze to allow it to set to scooping consistency.

Add chopped nuts to the mixture while churning.

Salted Peanut Butter Ice-creamWhat AMC Cookware did I use? 
My 24 cm Gourmet High saucepan is my go-to pot for custards. The solid heavy base is a must, as it provides even heat.

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