The weather has finally turned autumnal; that doesn’t mean that we can’t still enjoy a little ice cream. We spent a few days in Wales last week and I had a lovely dessert that I wanted to recreate when I returned home. It was at the Harbourmaster in Aberaeron and it was their peanut ice cream sundae.
There was home-made peanut ice cream, whipped cream and topped with white chocolate. I wanted to make an indulgent version, so I used honey roasted peanuts, added sugar and almond extract to the cream (my version of crème chantilly), sprinkled some crushed Amaretti and garnished it with a couple of almond thins. To make it extra luxurious, substitute the almond extract for a boozy nut liqueur.
Justin declared that it was the best ice cream that I’ve made so far using my new (to me) Cuisinart Duo.
Click here to save my recipe to Pinterest
- 180ml/6⅓fl oz full fat milk, cold
- 125g/4½oz caster sugar
- 350ml/12⅓fl oz double cream, cold
- ¼tsp almond extract
- 75g/2⅔oz honey roasted peanuts, roughly chopped
- 600ml/21fl oz double cream
- 20g/¾oz caster sugar
- ½tsp almond extract (or 2tsp nut liqueur such as Frangelico, Amaretto, Créme de Noisette or Nocello)
- 150g/5¼oz white chocolate
- 6 Amaretti biscuits
- 6 ice cream wafers or a dozen thin nut biscotti
- In a medium bowl, whisk the milk and the caster sugar until the sugar is completely dissolved
- Stir in the double cream and almond extract
- Turn the machine on and the pour mixture into the ice cream machine freezer bowl
- Churn until thickened - about 15 minutes
- With the machine still turning, spoon the chopped peanuts into the ice cream until well distributed
- Turn the ice cream maker off, transfer the ice cream to an airtight container and place in freezer until firm - about 2 hours - to 'ripen'
- In a deep mixing bowl, whisk together the double cream, caster sugar and almond extract/liqueur to the 'soft peak' stage
- Simmer a little water in a small saucepan. Top with a heat-proof bowl (making sure the bottom of the bowl doesn't come into contact with the water)
- Break up the chocolate into pieces and put it into the heat-proof bowl to melt, stirring occasionally to get rid of any lumps
- For each sundae, scoop a ball of ice cream into a sundae glass, followed by a spoonful of crème Chantilly. Repeat
- Drizzle over a dessert spoonful of the warm, melted white chocolate
- Crumble an amaretti biscuit over the top and garnish with a wafer or a couple of biscotti
- Serve with long-handled spoons so you can scoop out every last delicious drop!
Cakes & Bakes: Peanut butter baked cheesecake
It’s Justin’s 50th birthday today so, of course, I had to make him a birthday cake.
I made a peanut butter baked cheesecake – seeing as cheesecake is his favourite kind of cake, and he’s quite partial to peanut butter too.
I also wanted to try out a tip that I found on the internet this week. Apparently, instead of using a Wilton Bake Even Strip (which helps keep your cake level and prevent a cracked top), you can wrap the sides of the tin with a wet cloth or tea towel.
It worked pretty well, there was a slight bulge to one side of the top which I put down to the overlap of the cloth. Next time I’ll use a cloth cut down to fit the circumference exactly. So long as the cloth is very wet, it won’t burn in the oven. Elasticated cloth, or nylon/polyester fabric probably wouldn’t work very well in the heat of an oven; stick with cotton or linen.
The plain chocolate digestive biscuits gave just that bit of extra depth of flavour over plain digestives, and baking the base for 10 minutes gave it a ‘biscuity’ taste and texture.
I used mascarpone, but you can use Philadelphia or any other plain, full-fat cream cheese.
The results were delicious – a rich, indulgent treat.
There’s only one slice left – that must mean that the birthday boy approves!
Peanut butter baked cheesecake
Ingredients
For the base
- 150 g/5oz plain chocolate digestive biscuits
- 30 g/1oz butter melted
For the filling
- 250 g/9oz mascarpone cheese
- 2 eggs + 1 egg yolk
- 100 g/3½oz caster sugar
- 150 g/3oz crunchy peanut butter
- 60 ml/2fl oz soured cream
- ½ tbsp cornflour
For the topping
- 125 g/4½oz soured cream
- 50 g/2oz dark chocolate
- 15 g/½oz caster sugar
- 3 tbsp mixed chopped toasted nuts optional
Instructions
- Preheat the oven to 170°C/150°C fan/325°F/as mark 3
- Grease & line and 22cm diameter spring form tin
For the base
- Using a food processor, grind the plain chocolate digestives into fine crumbs
- Add in the melted butter and combine well
- Tip the mixture into the prepared tin pressing down firmly & evenly using a cold metal spoon to form a level base
- Put the base into the oven for 10 minutes, when cool put it into the fridge to set
For the filling
- After washing out the processor bowl, use it to combine the mascarpone, eggs, yolk, sugar, peanut butter, soured cream and cornflour to a smooth consistency
- Pour the mixture into the over the base and bake for 30-40 minutes until just set
- Allow to cool for half an hour on a wire rack before putting the tin into the fridge to chill
For the topping
- In a small saucepan, gently warm the soured cream, chocolate and sugar stirring to form a smooth sauce
- Pour the mixture on top of the cold cheesecake and allow it to set in the fridge
- When cooled & set, run a sharp knife around the edge of the tin before easing the cake carefully
- Finish with a sprinkling of mixed chopped toasted nuts (optional)
Cakes & Bakes: Peanut butter chocolate fudge
This isn’t a regular fudge recipe – there’s no need for a thermometer, no need for all that arm-aching stirring. This peanut butter chocolate fudge recipe takes 20 minutes to make… tops! Because of the high butter content (let’s not even mention the sugar content!), this fudge is best kept in the fridge.
It’s sweet, smooth, buttery and very, very naughty! It made two big jarfuls and there wasn’t enough room in there for that last piece – oh well, I guess I’ll just have to eat it then!
Click here for more of our other peanut recipes!
Peanut butter chocolate fudge
Ingredients
- 250 g peanut butter creamy or crunchy depending on your preference
- 250 g butter cubed
- 1 tsp vanilla extract
- 450 g sifted icing sugar
- 100 g roughly chopped dark chocolate or chocolate chips
Instructions
- Line a 22cm/8inch square cake tin with parchment/greaseproof paper
- Put the peanut butter and cubed butter into a large microwave-proof bowl and cook on high for 30 seconds
- Stir the mixture and microwave again for another 30 seconds
- Stir in the vanilla extract and chocolate before adding the icing sugar. The consistency should resemble cookie dough
- Using a spatula, put the mix into the lined cake tin pressing it down to level it out. Use the back of a spoon if needed
- Cover the tin with cling film or foil and refrigerate for at least 4 hours
- Remove from the tin and slice into squares. Keep refrigerated in an airtight container
Cakes & Bakes: Peanut Butter Cookies
The weather’s been too hot for baking & eating full-on cake this week. All we fancy eating at the moment is salad and have been finishing an evening meal with a bowl of ice cream or a couple of biscuits instead.
Justin bought a jar of peanut butter last week not realising I’d already bought one the day before – so I decided to solve our mini-glut by baking a batch of peanut butter cookies.
The recipe was taken from The Great Big Cookie Book by Hilaire Walden.
Peanut Butter Cookies
Ingredients
- 115 g/4oz/1 cup plain flour
- ½ tsp bicarbonate of soda
- pinch of salt
- 115 g/4oz/½ cup butter
- 125 g/4½oz/¾ cup firmly packed light brown sugar*
- 1 egg
- 5 ml/1 tsp vanilla extract
- pinch of salt
- 225 g/8oz/1 cup crunchy peanut butter
Instructions
- Sift together the flour, bicarbonate of soda and salt and set aside
- Cream together the butter and sugar until light & fluffy
- In another bowl, mix the egg and vanilla extract then gradually beat into the butter mixture
- Stir in the peanut butter and blend thoroughly
- Stir in the dry ingredients
- Chill for at least 30 minutes until firm
- Preheat the oven to 180°C/350°F/Gas Mark 4. Grease 2 baking sheets
- Spoon out rounded teaspoonfuls of the cookie mixture and roll into balls
- Place the balls on the prepared baking sheets and press flat with a fork into circles about 6cm/2½ ins in diameter, making a criss-cross pattern
- Bake for 12-15 minutes until lightly browned
- Transfer to a wire rack to cool
