PEANUT-BUTTER ICE CREAM, BOYSENBERRY JELLY & TOASTED- PEANUT BRITTLE - Cuisine Magazine - From New Z
Indulge in creamy peanut butter ice cream, tangy boysenberry jelly, and crunchy toasted peanut brittle. A delicious and fun dessert combination from Cuisine Magazine.
Ingredients
- PEANUT-BUTTER ICE CREAM
- 250ml whole milk
- 250ml cream
- 200g smooth peanut butter
- 4 egg yolks
- 125g caster sugar
- BOYSENBERRY JELLY
- 500g boysenberries (frozen are fine)
- ½ cup sugar
- juice of ½ lemon
- 4-5 leaves gold gelatine
- TOASTED-PEANUT BRITTLE
- 1 cup blanched peanuts
- 125g butter
- 1 cup sugar
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