Description
I do love a big bowl of ice cream after my dinner, dairy free of course! I’ve been a bit lazy when it comes to making my own ice cream, the first recipe I made dairy free was for banana ice cream and I enjoyed it so much I’ve kind of just stuck with making that. Recently I’ve been feeling inspired to branch out and try new flavours.
Ingredients
- 140 grams Light Brown Sugar
- 3 whole Egg Yolks
- 125 grams Peanut Butter, Smooth Or Crunchy
- 300 milliliters Dairy Free Milk
- 430 milliliters Dairy Free Cream
- 100 grams Dairy-free Dark Chocolate Chips
Preparation
Beat sugar and egg yolks until light and fluffy. Beat in peanut butter.
In a medium-sized pan, heat milk and cream until it boils. Pour milk mixture into egg mixture, stirring continuously. Pour back into the pan and cook over medium heat, stirring continuously until thickened, about 5 minutes. Allow to cool, then chill in the fridge for at least a couple of hours.
Stir in chocolate chips. Pour into an ice cream machine and churn for 20 minutes, or freeze in a tub for a few hours.
Makes about 1 quart.
