Ingredients
| PEANUT-BUTTER ICE CREAM | |
| 250ml whole milk | |
| 250ml cream | |
| 200g smooth peanut butter | |
| 4 egg yolks | |
| 125g caster sugar | |
| BOYSENBERRY JELLY | |
| 500g boysenberries (frozen are fine) | |
| ½ cup sugar | |
| juice of ½ lemon | |
| 4-5 leaves gold gelatine | |
| TOASTED-PEANUT BRITTLE | |
| 1 cup blanched peanuts | |
| 125g butter | |
| 1 cup sugar |
A classic and fun combination; I like to use smooth peanut butter for a velvety ice cream then add crunch with brittle (or just a topping of toasted peanuts which is also great). The brittle is an easy version without the usual corn syrup. The butter will separate a bit but can be easily poured off when finished.
Instructions
| 1. | PEANUT-BUTTER ICE CREAM |
| 2. | Put the milk, cream and peanut butter in a saucepan and heat gently, stirring to dissolve the peanut butter, until just before the boil (but do not boil). |
| 3. | In a bowl, beat the egg yolks and sugar until light and creamy. |
| 4. | Beat in a little of the hot milk, then stir in the remainder. |
| 5. | Place over a saucepan of simmering water and stir constantly for 10-12 minutes until the mixture thickens and coats the back of a wooden spoon. |
| 6. | Do not allow to get too hot or the mixture will curdle. |
| 7. | Remove from the heat and cover with a disc of baking paper pressed onto the surface to stop a skin forming. |
| 8. | Cool and then chill well in the fridge. |
| 9. | Churn the mixture in an ice-cream machine, according to your machine instructions. Freeze until ready to use. |
| 10. | BOYSENBERRY JELLY |
| 11. | Place the boysenberries, sugar and 1 cup water in a saucepan, bring to the boil to dissolve the sugar, then boil for 5 minutes. |
| 12. | Strain through a fine sieve; you should have about 500ml of juice. Stir in the lemon juice. |
| 13. | Soak the gelatine in cold water for a few minutes to soften (use 4 leaves if you are setting the jelly in glasses or 5 leaves if you want to use a mould and turn the jelly out to serve). |
| 14. | Squeeze out the gelatine and add to the hot berry juice to dissolve. |
| 15. | Pour into 8 glasses or one 2½-cup mould that has been lightly oiled. |
| 16. | Chill and allow to set for 4-5 hours for small glasses and at least 12 hours for one large jelly. |
| 17. | TOASTED-PEANUT BRITTLE |
| 18. | Heat the oven to 180°C. |
| 19. | Spread the peanuts on a baking tray and cook for 10 minutes to achieve a deep golden colour, stirring occasionally. |
| 20. | If you have bought toasted peanuts, you may want to put them in the oven for 5 minutes to get them nice and dark golden. |
| 21. | Chop roughly then spread in an even layer over a piece of baking paper on a baking tray. |
| 22. | Sprinkle with salt if liked. Set aside. |
| 23. | Put the butter and sugar in a heavy-based pan over a medium/high heat and bring to the boil, stirring. |
| 24. | When the butter and sugar have melted, stop stirring and continue boiling for about 5 minutes to reach 150°C. |
| 25. | Pour the toffee evenly over the peanuts and leave to harden. |
| 26. | Pour excess butter off and discard. |
| 27. | Break into pieces and store in an airtight container. |
| 28. | Serve the ice cream and jelly scattered with brittle. |
Recipes and food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles
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