No-Churn Vanilla Ice Cream with Peanut Butter Swirl
·Make the peanut butter swirl
In a bowl, combine the peanut butter, cream, invert sugar and salt. Warm the mixture gently in a water bath or for 15 seconds in the microwave. Whisk until you have a smooth, glossy emulsion. Set aside and let it cool completely to room temperature.
Whip up the ice cream base
In a large bowl, mix the mascarpone with the invert sugar, icing sugar and vanilla. Whisk for 30 seconds on low speed. Pour in the ice-cold cream and increase the speed. Whisk until you get a thick, firm cream. Careful – as soon as it thickens, stop whisking so it doesn't curdle.
Prepare the mould
Get a rectangular mould ready (such as a loaf tin lined with baking paper) or a freezer-safe glass container.
Layer and create the marbling
Spread a third of the vanilla cream over the base. Spoon over half of the peanut butter emulsion. Sprinkle with the crunchy bits. Add another third of the cream, the rest of the peanut butter mixture and more crunchy bits, then cover with the remaining cream. Cut through the whole mixture with a knife or skewer in figure-of-eight motions to create the marbling.
Freeze the dessert
Press cling film directly onto the surface of the ice cream so it touches the cream itself. This stops air getting in 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 up nicely, letting you scoop neat balls or slice it easily into portions.