Peanut butter ice cream

In a saucepan, combine the whole milk and liquid cream. Heat over medium heat until hot, but do not bring to a boil. Remove from heat.

Add the peanut butter to the hot milk mixture and whisk until completely melted and incorporated.

In a separate bowl, whisk the egg yolks with the sugar until pale and fluffy.

Slowly pour about a ladleful of the hot milk/cream mixture into the egg/sugar mixture, whisking constantly to avoid cooking the eggs.

Pour the tempered egg mixture into the saucepan with the remaining milk and cream mixture.

Return the saucepan to low heat and cook, stirring constantly with a wooden spatula or spoon, until the mixture thickens slightly and coats the back of the spoon.

Remove from the heat, then add the vanilla extract and pinch of salt. Mix well.

Pour the mixture into a clean bowl, cover with cling film (the film must touch the surface of the cream to prevent a skin forming) and leave to cool to room temperature.

Once cooled, place the mixture in the refrigerator for at least 4 hours, or ideally overnight, to chill.

Turbining in the ice machine: Prepare the ice machine: Remove the ice machine tub from the freezer (if applicable) and install it according to the manufacturer’s instructions.

Pour the mixture into the ice machine: Once the base has cooled down, pour it into the ice machine tub.

Turbinate: Run the ice machine according to the manufacturer’s instructions, usually for 20-30 minutes, or until the ice has reached a creamy consistency.

Transfer and freeze: Transfer the ice cream to an airtight container and place in the freezer for at least 2 hours to harden further before serving.