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Cooking
No-Churn Vanilla Ice Cream with Peanut Butter Swirl
· 6 servings
Making the peanut butter swirl
In a bowl, combine the peanut butter, cream, invert sugar and salt. Gently warm the mixture in a bain-marie or microwave it for 15 seconds. Whisk until you have a smooth, glossy emulsion. Set aside and let cool completely to room temperature.
Whipping the ice cream base
In a large bowl, mix the mascarpone with the invert sugar, icing sugar and vanilla. Whisk on low speed for 30 seconds. Pour in the chilled cream and increase the speed. Whip until you get a firm, thick cream. Be careful – as soon as it thickens, stop whisking so it doesn't curdle.
Preparing the container
Get a rectangular container ready (such as a loaf tin lined with baking paper) or a freezer-safe glass box.
Layering and creating the swirl
Spread a third of the vanilla cream over the base. Spoon over half of the peanut butter emulsion. Sprinkle with crunchy bits. Add another third of the cream, the rest of the peanut mixture, more crunchy bits, and finish with the remaining cream. Drag a knife or skewer through the whole mixture in figure-eight motions to create a marbled swirl.
Freezing the dessert
Press cling film directly onto the surface of the ice cream so it touches the cream completely. This prevents air from getting in and stops ice crystals from forming. Place the container in the freezer to set for at least 6 hours, but ideally overnight.
Serving it perfectly
Before serving, take the container out of the freezer and let it sit on the kitchen counter for 5 to 10 minutes. The ice cream will soften beautifully, letting you scoop it into neat balls or simply slice it into portions with ease.