Moving this weekend made me realize just how hot it’s getting outside. Time to start making ice cream again!
Right now, my husband’s favorite ice cream is Ben & Jerry’s What a Cluster. It’s peanut butter ice cream with swirls of marshmallow fluff and peanut butter, and little crunchy caramel bits. So I made him this, and it has replaced my mint ice cream as his favorite recipe.
I used this recipe from Bruce Weinstein’s The Ice Cream Book, one of several ice cream books I own (I’d rather not say how many exactly).
Start by heating a cup of whole milk in a saucepan over medium heat, stirring frequently. You want it pretty hot, but not boiling.
Meanwhile, whisk together three eggs and 3/4 cup of sugar in a medium sized bowl until they are thick and pale yellow.
Get 1/2 cup of smooth natural peanut butter, 2 tsp vanilla extract, and 1 1/2 cups of heavy cream measured out and ready to go.
When the milk is hot, slowly pour it into your egg and sugar mixture, whisking together as you go. Then pour the whole thing back into the saucepan. Cook this over medium heat, stirring often, for about five minutes.
To make sure it is ready, you can check the back of a wooden spoon. It should be coated and keep a line when you draw your finger across it, like this.
Turn off the heat and stir in the 1/2 cup of peanut butter until completely melted. Then add the cream and vanilla. Transfer into a clean bowl and chill in the fridge for at least six hours.
When you’re ready, set up your ice cream maker and pour in your base. I usually run mine for 25 minutes.
When the ice cream is finished, transfer it to a freezer-proof container. Quickly swirl in 1/2 of peanut butter and 1/2 cup of marshmallow fluff. You can also add in chopped honey roasted peanuts, or save them for sprinkling on the top.
Cover your container and put it in the freezer until it’s your desired texture. Two hours is plenty of time for me. Scoop it out, top as desired, and enjoy!