Peanut Ice Cream

• 250 g whole milk
• 75 g granulated sugar
• 250 g

Bring milk, cream and trimoline to a boil in a small pot. Whisk to combine yolks, sugar and stabilizer and pour in hot liquid to temper. Return mixture to the pot and cook to 85°C. Pour over peanut butter and process with a hand blender until smooth. Refrigerate overnight before processing in an ice cream machine.