Ingredients
Peanut Butter & Maple Ice Cream
- 500 g Full Fat pouring Cream
- 2 --- egg yolks
- 150 g caster sugar
- pinch sea salt flakes
- 2 tbsp Pure Maple Syrup
- 200 g Peanut Butter
Stir-Throughs (can be added in final mix of ice cream to taste/texture)
- crushed peanuts
- caramel sauce
- choc-top chocolate
- toffee pieces
- chocolate/caramel sauce
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I'm cooking this todayRecipe's preparation
Place all ingredients into bowl and cook 7min/80 degrees/speed 4.
Pour mixture into a container with airtight lid and place in freezer for 5-6 hours (or overnight) or until mixture can be cut into cubes, but is not completely rock hard. If you leave it to freeze for too long, jut leave it to sit on the bench for 10 minutes to soften slightly.
Cut ice cream into cubes (around ice cube size) and put half of the mix back into the bowl. Combine 20 sec / speed 5 (or until smoothly combined), then 15 sec / speed 4. *If you are adding stir-throughs add them before this final 15 sec mix.
Pour mix into final freezer container, and repeat the above steps with the second half of the mix - adding different stir-throughs in the final stage if desired. Place second half on top of first batch in container, and return to the freezer for at least another 4 hours prior to serving.
METHOD
Tip
DH reports this tastes just like a frozen Snickers bar - would love to hear your feedback!
Either smooth or crunchy peaut butter can be used - I like using the crunchy in this recipe - tiny bits of crushed peanut add to the joy!
Stir throughs are completely optional, and can add further decadence to this yummy treat!
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I have made this recipe several times now. And every time it's being a big hit. My son loves adding dark choc bits at the churning stage.
I make the mixture then let it cool in the fridge before finishing off in the icecream churner.
Sorry Julie - that was a typo by me! It makes approximately 1 litre - I'll edit it now!
I loved the flavour of this but found the texture a bit chewy for ice-cream. JulieG it makes the same quantity as the traditional ice cream recipe in the EDC, approx 1lt.
Hi there,
just wondering if ingredients listed are correct - 500ml cream to make 2 litres of icecream?
thanks - can't wait to try this!
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