Creamy, peanut buttery, jammy and toasty all in one mouthful, this is extremely delicious and decadent ice ream. This recipe was inspired by Martha de Lacey, who runs fantastic sourdough and cookery classes on Instagram (and soon to be online, too) called The Muff Kitchen (it’s a subscription services and worth every penny). One of her homework challenges was to incorporate sourdough Into ice cream, and this was what I came up with. I adapted Martha’s crumb recipe and developed a rich peanut butter ice cream with a jam (jelly) ripple.
Just a note on the intensity of the peanut butter flavour - the first two times I made this I used the Skippy brand of smooth peanut butter, and the third time I used a pricier organic no-sugar-added version by Whole Earth. For some reason - maybe the sugar, maybe flavour enhancers - the peanut butter flavour was more intense the first two times. If you’re after more intensity try the cheap and cheerful peanut route or add another tablespoon or so of the no-sugar-added organic stuff. I’d be interested to know how you get on. You will an ice cream maker for this recipe.
Makes about 1 .2 litres
For the ice cream
100g egg yolks (from about 6 medium eggs)
150g caster sugar
130g peanut butter
250ml full fat milk
500ml double cream
For the toast
75 sourdough bread (ideally a bit stale)
30g butter
30g soft light brown sugar
a pinch of cinnamon
A pinch of salt
For the ripple
150g seedless jam of your choice
A squeeze of lemon juice
1. Whisk the egg yolks, sugar and peanut butter together with electric beaters until lovely and creamy.
2. Gently heat the cream and milk in a pan until just before boiling , then pull the pan off the heat and set aside for five minutes to cool a little.
4. Pour one-third of the cooled milk mixture into the peanut butter mixture and whisk until well combined. Pour this mixture back into the pan with the rest of the milk and whisk together.
5. Return the pan to a low heat and cook, stirring constantly, until the custard thickens to coat the back of a wooden spoon and the temperature reaches 82C on a confectionary thermometer (this ensures the custard is free of bacteria). Remove from the heat.
6. Fill the sink with enough iced water to come half way up the sides of your custard pan. Place the pan in the water and leave to cool to room temperature. Transfer to a lidded contain and chill for at least a few hours, ideally overnight.
7. Meanwhile, make the toast. Preheat the oven to 160C and line a baking tray with baking paper.
9. Blitz the bread in a food processer to rough crumbs and transfer to a bowl.
10. Place the butter and sugar in a pan and cook gently until the butter has melted and the sugar dissolved. Don’t let it bubble too much, as we don’t want caramel.
11. Pour the melted butter mixture over the breadcrumbs, add the cinnamon and salt and stir to combine so the crumbs are coated. Spread out in a single layer on the prepared baking sheet. Bake for 8 minutes, tossing the crumbs halfway through. Leave to cool and crisp up, and store in a sealed jar until ready to use.
12. When you’re ready to make the ice cream. vigorously stir the jam and lemon juice together until runny.
13. Pour the custard into your ice cream maker and churn according to the manufacturers instructions - basically until thick, smooth and creamy.
14. Pour one third of the ice cream into a lidded container or loaf tin, drizzle over one-third of the jam and sprinkle over one third of the crumbs. Repeat twice until you have three layers of ice cream topped with a layer of jam and crumbs. Swirl the top lightly with a knife if you fancy.
15. Cover and freeze until solid.