After a Christmas filled with gluttony, lots of people go into a state of panic and head for the gym and the salad bar; not me. I always find January to be a month when you need a little bit of warmth from good comfort food and sweet treats to get you through a month, where generally not a lot happens. It is also birthday month for me, so there is no chance of giving up wine or chocolate; that can wait for another month, maybe. With this is mind, I have made a rich and indulgent peanut butter ice cream for this months Bloggers Scream for Ice Cream. I am not a massive fan of peanut butter straight from the jar, on toast etc, but I love it in sweets and desserts. This ice cream in this recipe is very creamy and the sauce sweet, so you can only eat a little at a time but it is oh so naughty but very nice.
For the ice cream
400ml double cream
100ml full fat milk
2 large egg yolks
100g caster sugar
3 heaped tbls smooth peanut butter
For the chocolate sauce
75ml double cream
25g caster sugar
150g dark chocolate
For the brittle
100g salted peanuts
100g caster sugar
1. Gently heat the cream and milk together in a saucepan, along with the sugar, until the mixture begins to boil and sugar is dissolved. Take of the heat and allow to cool a little. Ad the egg yolks and whisk in until combined. Add in peanut butter and return to heat until peanut butter has melted and fully mixed with the custard base.
2. I always allow the ice cream mixture to cool overnight in the fridge then churn ( as per machine guidelines).
3. To make the sauce, simply add all ingredients to a saucepan and cook on a low heat until chocolate has melted and fully combined with cream.
4. For the brittle, I followed this simple recipe from Nigella.
5. Take a good scoop of ice cream, pour over the hot chocolate sauce and sprinkle over the chopped peanut brittle.