Frozen peanut-butter custard cups – Gourmet Traveller
gt.staging.digital.aremedia.com.au
Custard is the base of many ice-creams – this version is best served within an hour or two of churning for a gloriously soft, melty consistency.
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Cooking tools:
- Ice cream maker
- Saucepan
- Whisk
- Mixing bowl
- Spoon
- Stove
- Refrigerator
- Freezer
- Serving cup
Ingredients
- 600 ml thickened cream
- 250 ml (1 cup) milk
- 150 gm peanut butter
- 100 gm corn syrup
- 1 tsp vanilla bean paste
- 8 egg yolks
- 120 gm caster sugar
- To serve: mini marshmallows, popcorn and pretzels
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