Peanut Butter & Raspberry Ice-cream

All-time classic American combo of peanut butter and “jelly” (jam - or fruit spread as we’re obliged to call it). Creamy, and delicious.

Serves 4

• 3 large eggs
• 8 oz / 240g cold whole milk
• 7oz / 200g sugar
• 1 pint double cream
• 12 tbsp Whole Earth smooth peanut butter
• 3 tsps vanilla extract
• 3 tbsps Whole Earth Raspberry fruit spread (but could also work very nicely with our other flavours)

Heat the milk in a pan, bringing it to a simmer. Meanwhile, blend the sugar and eggs together until creamy.
Pour the warm milk into the bowl with the egg and sugar mixture and blend. Place the mixture back into the saucepan on a low heat. Whisk continuously for about 3 minutes, then remove the saucepan from the heat and add the Whole Earth peanut butter, mixing well.

Take the mixture and pour contents through a strainer. Place the mixture in a clean bowl. Add the cream and vanilla and stir in the fruit spread. Place in a container and freeze overnight.