Peanut Butter Ice Cream

• Pour the whole milk and double cream into a medium saucepan. Add the caster sugar and heat gently over a medium-low heat, stirring until the sugar has completely dissolved. Do not allow the mixture to boil.
  500 ml double cream, 250 ml whole milk, 150 g caster sugar
• In a large mixing bowl, whisk the egg yolks until smooth.
  4 large egg yolks
• Gradually pour the warm milk mixture into the egg yolks, whisking constantly to temper the eggs and prevent them from scrambling.
• Return the mixture to the saucepan and cook gently over a low heat, stirring continuously with a silicone spatula. Continue until the custard thickens enough to coat the back of the spatula. Do not let it boil.
• Remove the pan from the heat. Stir in the smooth peanut butter, vanilla extract and a pinch of sea salt until the mixture is completely smooth and creamy.
  1 tsp vanilla extract, 1 Pinch fine sea salt, 200 g smooth peanut butter
• Transfer the mixture to a clean bowl, cover the surface with cling film and refrigerate for at least 4 hours, or until thoroughly chilled.
• Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, usually for 25-30 minutes, until thick and creamy.
• Spoon the ice cream into a freezer-safe container, cover and freeze for 4 hours, or until firm enough to scoop.
• Remove the ice cream from the freezer 5-10 minutes before serving to allow it to soften slightly for the perfect creamy texture.

No Ice Cream Maker Method:

• Prepare the mixture exactly as above and chill thoroughly.
• Pour it into a shallow freezer-safe container and freeze.
• After 45 minutes, remove it from the freezer and whisk vigorously with a fork or hand mixer to break up the ice crystals.
• Repeat every 30-45 minutes for 3-4 hours until the ice cream becomes smooth and creamy.
• Freeze until firm before serving.