Frozen peanut-butter custard cups

AT A GLANCE

  • Serves 6 - 8 people

Custard is the base of many ice-creams - this version is best served within an hour or two of churning for a gloriously soft, melty consistency.

  • 600 ml thickened cream
  • 250 ml (1 cup) milk
  • 150 gm peanut butter
  • 100 gm corn syrup
  • 1 tsp vanilla bean paste
  • 8 egg yolks
  • 120 gm caster sugar
  • To serve: mini marshmallows, popcorn and pretzels
01   Bring cream, milk, peanut butter, corn syrup and vanilla to a simmer in a saucepan over medium-high heat, whisking occasionally until combined. Whisk yolks and sugar in a bowl until pale (4-5 minutes), then, whisking continuously, pour in hot cream mixture and whisk to combine. Return custard to pan and stir continuously over medium heat until mixture thickly coats the back of the spoon (5-6 minutes). Transfer to a bowl and refrigerate, whisking occasionally, until chilled (2-3 hours). Freeze in an ice-cream machine (be careful not to overchurn or the mixture will split) and serve within a couple of hours in chilled cups, topped with mini marshmallows, popcorn and crumbled pretzels.

Topics:

VANILLA, DESSERT, EGGS, PEANUTS, MODERN AUSTRALIAN, WINTER, MILK, ICE-CREAM

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

LUCY TWEED , EMMA KNOWLES

FEATURED IN

Jul 2015

Jul 2015

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