By Simon Greenwood-Haigh

Peanut Butter Ice Cream

Makes approx. 1 pint, you can double up on the quantities if your ice cream maker has enough capacity. NB. This recipe contains raw egg


  • 1 medium egg
  • 75g caster sugar
  • 250ml double cream
  • 125ml milk
  • 75g Proper Nutty Peanut Butter


  1. In a mixing bowl, whisk the egg for 1-2 minutes until light and fluffy.
  2. Whisk in the sugar a little at a time and then whisk for another minute until completely blended.
  3. Pour in the cream and milk and whisk again to blend.
  4. Take some of this mixture and whisk in the peanut butter before adding it back to the cream base and mixing it all together.
  5. Transfer the mixture to an ice cream maker and follow the manufacturer instructions.
  6. If you don’t have an ice cream maker, pour the mixture into a plastic container with a tight fitting lid and place in the freezer. After 30 mins remove from the freezer and whisk the mixture – scraping it from the sides and into the centre. Return the container to the freezer and repeat this whisking/scraping every 30 mins until the mixture is evenly frozen – it may take 2-3 hours. This intermittent mixing ensures that large ice crystals are broken up, smaller ice crystals will result in a smoother ice cream!


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