I'm not even going to attempt to be modest about this one - this is the best ice-cream EVER! Cameron gave it a ten out of ten which is pretty rare - he can be a tough judge when it comes to food, especially if it involves fruit.
Peanut butter ice-cream was on my Summer to-make list this year and I'm so glad I didn't skip it.
The ice-cream is easy to make and has few ingredients (is egg free) and you don't need an ice-cream maker to churn it.
We accompanied the peanut butter ice-cream with another item from my list - raspberry syrup - making it a kind of peanut butter and jelly dessert, if you will.
Next time I make it I think I might try to ripple the syrup right into the ice-cream mixture rather than pouring it on top.
Peanut Butter Ice-cream
3/4 cup caster sugar
1 cup of milk
2 teaspoons vanilla extract
1 cup peanut butter
2 cups of double cream
Chocolate chips (optional - Cameron likes white chocolate chips with it)
Stir the sugar and vanilla into the milk until dissolved. Whisk in the peanut butter, mixing until smooth.
In a separate bowl, whip the double cream.
Fold the whipped cream into the peanut butter liquid. Add the chocolate chips, if using.
Pour into a freezer-friendly container and place in the freezer until hardened.
Make peanut butter ice-cream today - you will not regret it!