(Makes 1,5 liters of ice cream and 8 sugar cones)
For the peanut butter ice-cream
- 500 ml cream
- 500 ml milk
- 250 ml granulated white sugar
- 125 ml unsweetened peanut butter
- 5 ml vanilla paste
- 5 large egg yolks
- 5 ml freshly ground salt
Chill your ice-cream maker bowl in the freezer for an hour.
In a large heavy based pot, heat the cream, milk, sugar, peanut butter and vanilla until steaming, whisking all the while until sugar dissolves and the peanut butter is incorporated and not lumpy. Do not bring to the boil.
In a large bowl, whisk the eggs and slowly add the cream mixture until everything is combined. Pour back into the pot over low heat. Stir continuously until slightly viscous. This will take about 10 minutes. The mixture should lightly coat the back of a spoon. NB Be mindful not to bring the mixture to the boil or you will have scrambled peanut butter eggs. Add the salt and mix until evenly combined.
Pour this runny custard into a large shallow dish and chill.
When the custard is completely cool, pour into the churner. It should take 30 – 40 minutes to become a voluminous soft serve consistency.
Pour into a container, seal and freeze until needed.
Tip: You can add chopped, salted peanuts to the mixture while churning, but then don’t add the 5ml salt.
For the sugar cones
- 2 large egg whites
- ½ cup (4 oz/115g) sugar
- 3 Tbsp whole milk
- ½ tsp vanilla extract
- pinch salt
- ⅔ cup (3 ⅓oz/100g) all purpose flour, sifted
- 2 Tbsp (1oz/30g) butter, melted
To decorate (optional)
- Semisweet chocolate, melted
- Toasted nuts, chopped
- Or Peanut brittle (See separate recipe)
Place egg whites, sugar, milk, vanilla, and salt into a mixing bowl and whisk together. Stir in flour and butter until fully incorporated and batter is smooth.
Place a nonstick heavy frying pan on low heat. Add a little oil for each cone.
Pour 1 ½ Tbsp batter into the warm frying pan and spread into a thin even layer. Move it around fast to get a nice round shape. Spread it out roughly with a 6 inches or 15 centimeter diameter.
Place frying pan over medium heat and cook for 4 to 5 minutes or until base has set. Flip and continue to cook for 1 to 2 minutes.
Lift the disc off the griddle and QUICKLY and carefully roll from the bottom of the cone to shape it. Pull out the shape at the top to make it a wider cone. If you can, lay the cone onto a clean towel and roll into a cone shape and hold, seam side down for 1 to 2 minutes or until cone cools and hardens. (This must be done quickly as the disc will begin to harden almost immediately after leaving the frying pan.)
You can also dip the cones in chocolate and cover in nuts. Set the cones on parchment until the chocolate hardens.
These cones are best eaten the day they are made. If you have any left over carefully store in an airtight container for up to 2 days and reheat in a low oven, being careful to retain their shape.
(Original recipe for sugar cones from Spoonforkbacon.com)