I am going a little off my regular schedule this week because its posting day for the Peanut Butter Bash. Peanut Butter Bash I hear you ask? Its a lovely group of bloggers who each month make a sweet treat using peanut butter and a mystery ingredient. Novembers mystery ingredient was marshmallows 😀 I decided to make homemade peanut butter and marshmallow ice cream. If you wish to join the details are at the bottom of the post.
Peanut Butter Madness
There are many peanut butter recipes now on my blog and for some reason I still can’t get enough of it, I can happily sit down with a spoon and eat the peanut butter straight from the jar, then again any peanut butter obsessed baker will admit to the same 😉
So when I was faced with this challenge my first instinct was to make some kind of Krispie treat, but I had already done it! Then I thought about a Fluffernutter pie but I didn’t fancy making a pie. Then the idea struck for ice cream because I am totally obsessed with my KitchenAid ice cream maker attachment at the moment and what better way to enjoy peanut butter than in ice cream!
The ice cream I tend to make at home is French style ice cream made from a cooked custard base. I just feel a little safer having my egg yolks cooked, it also means my ice creams can be enjoyed by the young and old as well. So I started the whole thing with a smooth creamy peanut butter ice cream.
Adding the Marshmallow madness to create the Bash!
Then I made a marshmallow ice cream. I used vegetarian marshmallows because I am one but normal marshmallows will work just fine if you are not a vegetarian. I would suggest using just white marshmallows for your ice cream so you can tell the difference between the two ice creams when you come to swirl them together.
The only downside of this tasty treat is the timing of everything. I doubled up my normal custard base recipe and divided it while it was still hot because you need to melt 100 grams of marshmallows (4 cups if using mini marshmallows) in the custard base for the marshmallow ice cream.
Then chill at least 6 hours overnight if you can. You will then find the marshmallow custard has kinda set, which is normal so you need to add a few tablespoons of milk give it a gentle whisk and it will become liquid again. With the chilled custard set aside for the peanut butter ice cream you need to blend in 200 grams (2/3 cup) of peanut butter into it.
Because I only have one ice cream attachment I had to make a decision about this ice cream. You are meant to only use it once, let it return to room temperature then freeze it again for at least 15 hours!!! Nah I am far too impatient for that! So first I made the marshmallow ice cream, once that was done I scooped it into a tub popped it in the freezer then using a rubber spatula I “cleaned” the ice cream attachments the best I could and then added the peanut butter custard in and churned that. I did the marshmallow one first as the flavour is more delicate and the colour is paler.
Once done I took the tub out of the freezer containing the marshmallow ice cream scooped it in next to it then swirled the two gently together. For an optional flavour boot you can swirl some more peanut butter and marshmallow fluff through it and sprinkle the top with more mini marshmallows and peanut butter chips. Hey presto a really creamy indulgent ice cream bursting with peanut butter and marshmallow flavour 😀
Do you want to join in on the peanut butter bash fun? If so, email Miranda at firstname.lastname@example.org and request to join the Peanut Butter Bash facebook group! The first Thursday of each month we post a dessert with peanut butter and a mystery ingredient.
Homemade Peanut Butter and Marshmallow Ice Cream
- 250 millilitres double / heavy cream ((1 cup and 2 teaspoons))
- 500 millilitres semi skimmed milk (half fat, (2 cups and 4 teaspoons))
- 4 large egg yolks
- 180 grams caster sugar (superfine, (6/8 cup))
- 100 grams marshmallows ((4 cups if using mini marshmallows))
- 200 grams smooth peanut butter ((2/3 cup))
- 50 grams smooth peanut butter - for swirl ((1/8 cup))
- 100 grams marshmallow fluff ((3/4 cup))
- 25 grams mini marshmallows (Optional (1/2 cup))
- 25 grams peanut butter chips (Optional (1/8 cup))
- First you need to make your custard base. In a large saucepan place the cream and milk in and very gently heat it up until it is steaming but not boiling. You don't want it to boil because this will scramble your eggs when it is added to them.
- While the milk and cream are warming up, whisk the egg yolks in a heat proof bowl together then add the sugar and whisk until pale. A couple of minutes should do it. I highly recommend using an electric whisk or stand mixer, especially for the next step.
- Once the cream and milk are all steamy, very slowly begin to pour it into the egg yolks whisking all the time. Keep pouring until all the cream milk mixture is incorporated.
- Then return the mixture to the pan and gently heat again over a low heat not allowing it to boil. Keep stirring until the mixture coats the back of your spoon.
- Split the mixture between two heat proof bowls its going to be approximately 550 millilitres (2 and 1/4 cups) in each bowl.
- In one of the bowls add the white marshmallows and stir until they melt this won't take long.
- Now leave the bowls at room temperature. Returning to them every 5 to 7 minutes to give them a stir to prevent a skin from forming. Once they are at room temperature cover them and place them in the fridge for at least 6 hours preferably overnight if you can.
- Its now time to churn your ice cream. As recommended earlier I would make the marshmallow ice cream first its flavour is more delicate than the peanut butter one.
- If your marshmallow custard has set a bit don't worry add the tablespoons of milk and give it a quick mix with a fork or hand whisk and it will liquify again. In accordance with your manufactures guidance make your first batch of ice cream.
- In my KitchenAid ice cream bowl I have to attach the correct attachments turn them on then add the custard and churn for 20 to 25 minutes.
- When the ice cream is made quickly scoop it out into a suitable tub, only using one side of the tub so you can later add the peanut butter ice cream next to it. Pop it in the freezer to stay solid.
- Working quickly blend in the peanut butter with your other custard till smooth using an electric hand blender or liquidiser then turn on your ice cream maker again and pour in the new custard.
- Again follow your manufactures instructions, mine took about 20 to 25 minutes.
- Scoop the peanut butter ice cream in next to the marshmallow ice cream and with a spoon gently swirl the two together a little bit. Then swirl in the peanut butter and marshmallow fluff very gently to give a nice swirly pattern.
- If using scatter a few peanut butter chips and mini marshmallows on top for decoration. Place a lid on your tub and pop it back in the freezer for at least 2 hours to harden.
- This ice cream will keep in your freezer for up to 3 months - it has almost all gone in my house and its only been in the freezer for 5 days!!!