250ml whole milk
250ml cream
200g smooth peanut butter
4 egg yolks
125g caster sugar
500g boysenberries (frozen are fine)
½ cup sugar
juice of ½ lemon
4-5 leaves gold gelatine
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.

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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.
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.
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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