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Peanut Butter Crunch Ice Cream

Peanut Butter Crunch Ice Cream

Ingredients

Crunch

300 grams OR 10 oz. semi-sweet chocolate
½ cup peanut butter
Melt these two items together. While it is still warm, stir in 1 and 1/2 cups
cornflakes or rice krispies. Mix this well.

Ice Cream Base

6 eggs, separated
1 cup sugar
2 packets of vanilla sugar (2 Tablespoons of vanilla sugar)
2 Rich’s whip, whipped

Method

Crunch:

Line a flat baking tray with baking parchment paper and spread the chocolate peanut butter mix on it. After it has hardened, break the chocolate into small bits and then it is ready for use in your ice cream. Small bits are important or else it will be hard to bite into when it’s frozen!!.

Ice cream base:

Separate the eggs. Beat the whites until stiff. In a separate bowl, beat the yolks with the sugar until it turns thick and yellow. Pour this out into the whites. Using the yolks’ bowl, beat up the Rich’s whips. Fold all mixtures together and then add in the pieces of hardened chocolate/ peanut butter crunch and fold this in as well. Pour the ice cream mix into 9×13 pan or large plastic container and freeze until solid.

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