Quick peanut butter ice cream
Simply magical ice cream. No fuss, no worries, but it just knocks out anyone who loves peanut butter and ice cream. It does, I promise.
170 g cold mascarpone
150 g peanut butter halva
190 g cold sweet cream
100 g cold condensed milk
Place all the ingredients in a blender and process. Pour the mixture into an ice cream churn and follow the manufacturer’s instructions. Serve immediately or place in a covered dish and freeze. If you don’t have an ice cream maker, place the mixture in a covered dish and freeze for 1 - 2 h, then stir and return to the freezer until it’s the correct consistency. It’s best to eat this ice cream straight away when it is the creamiest.
Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s