Peanut Butter and Caramel Ice Cream

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 40mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    903
based on 5 ratings

A creamy, nutty treat. Why not try swapping the caramel for chocolate sauce or even white chocolate chunks. Remember to place the bowl in the freezer 24 hours in advance.

recipe updated 20 May 2024

Ingredients

  • Whole milk icon
    Whole milk
    300 g
  • Whipping cream icon
    Whipping cream
    325 g
  • Egg yolk icon
    Egg yolk
    3
  • Caster sugar icon
    Caster sugar
    150 g
  • Smooth peanut butter icon
    Smooth peanut butter
    200 g
  • Salted caramel sauce icon
    Salted caramel sauce
    50 g

Tools

  • kCook icon Stove
  • kCook icon Kenwood Chef
  • kCook icon Saucepan
  • kCook icon Jug
  • kCook icon Frozen dessert maker attachment
  • kCook icon Plastic container

Step preview

  1. Place the Frozen Dessert Maker attachment in the freezer 24 hours in advance
  2. Add the ingredients into a saucepan
  3. Heat until near boiling – medium heat
  4. Strain into a jug and let cool
  5. Fit the Whisk Tool
  6. Add the ingredients into the appliance bowl and fit the splashguard
  7. Mix then scrape the sides of the bowl – 2 minutes, speed 4
  8. Mix – 2 minutes, speed 4
  9. Carefully pour the milk mixture into the appliance bowl
  10. Mix – 2 minutes, speed Min
  11. Pour the custard mixture back into the saucepan
  12. Heat until the custard is thick enough to coat the back of a spoon – medium heat
  13. Chill in the fridge – 1 hour
  14. Add peanut butter and stir until combined
  15. Attach the Frozen Dessert Maker attachment to the machine
  16. Start the machine - speed Min
  17. Pour the custard mixture into the Frozen Dessert Maker
  18. Mix – 30 minutes, speed Min
  19. Transfer half of the ice cream into the plastic container
  20. Add half of the caramel sauce and swirl through
  21. Add the rest of the ice cream
  22. Add the rest of the caramel sauce and swirl through
  23. Cover with a lid and freeze overnight until solid
  24. Serve
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