No-Churn Vanilla Ice Cream with Peanut Butter
·Make the peanut butter swirl
Put the peanut butter, cream, invert sugar and salt into a bowl. Gently warm the mixture in a water bath or for 15 seconds in the microwave. Whisk until you get a smooth, glossy emulsion. Set it aside and let it cool completely to room temperature.
Whip up the fluffy ice cream base
In a larger bowl, mix the mascarpone, invert sugar, icing sugar and vanilla together. Whip on low speed for 30 seconds. Pour in the ice-cold cream and increase the speed. Whip until you get a firm, thick cream. Be careful - as soon as it thickens, stop whipping so it doesn't curdle.
Prepare the mould
Get a rectangular mould ready (such as a loaf tin lined with baking paper) or a glass container suitable for the freezer.
Layer and swirl
Spread a third of the vanilla cream over the bottom. Spoon half of the peanut butter emulsion over it. Sprinkle with the crunchy pieces. Add another third of the cream, the rest of the peanuts, more crunchy pieces, then cover with the remaining cream. Draw a knife or skewer through the whole mixture in figure-eight motions to create the marbled swirl.
Freeze the dessert
Press cling film directly onto the surface of the ice cream so it's touching the cream itself. This keeps air out and prevents ice crystals from forming. Put the mould in the freezer to set for at least 6 hours, but ideally overnight.
Serve it perfectly
Before serving, take the mould out of the freezer and let it sit on the kitchen counter for 5 to 10 minutes. The ice cream will soften nicely, making it easy to scoop into neat balls or slice into portions.