Peanut butter ice cream with reese’s

Do you like peanut butter? I have something for you :). Divine, delicious and addictive. Peanut butter ice cream with the addition of the famous Reese’s chocolates – chocolate treats filled with peanut butter. Perfect ice cream with a creamy texture. For the first hot days of the season.

Makes 1.2 litres of ice cream.

Ingredients for the peanut butter ice cream:

• 250 ml milk
• 250 g peanut butter (smooth)
• 500 ml double cream
• 60 ml golden syrup*
• 70 g demerara sugar or light brown sugar (or less, to taste)
• 2 tablespoons vanilla extract (or vodka)
• a large pinch of salt

In addition:

• 150 g Reese’s chocolates (homemade can also be used), chopped into larger pieces

Place the peanut butter and milk into a saucepan. Heat gently, stirring, until combined and a smooth peanut butter mixture forms (if necessary, blend with a hand blender). Add the remaining ingredients and heat gently, stirring, until the sugar has dissolved. Remove from the heat and leave to cool. Transfer to a container and cover with cling film. Chill in the refrigerator, preferably overnight (12 hours).

Pour the chilled ice cream mixture into an ice cream maker and continue according to the manufacturer’s instructions. Once churned, add the chopped chocolates and mix. Transfer to a container, cover and place in the freezer for several hours.

The ice cream can also be made without an ice cream maker – whip the chilled ice cream mixture, transfer it to a container and place it in the freezer. During freezing, mix with a hand mixer approximately every 30 minutes for the first 3 hours to prevent ice crystals from forming and to ensure the ice cream remains light and fluffy. After the final mixing, add the chopped chocolates and stir to combine. Freeze the peanut butter ice cream until firm.

* Golden syrup can be bought or homemade (it gives the ice cream a better texture). It can simply be replaced with a larger quantity of brown sugar.

Enjoy!