Ingredients
Method
1.In medium saucepan combine water and peanuts. Stir on medium heat until mixture just comes to the boil.
2.In a large bowl, using an electric mixer, beat sugar and yolks together until pale. Slowly add peanut mixture, beating.
3.Return mixture to a clean saucepan. Stir on low heat, 4-5 minutes until mixture thickens and coats the back of a wooden spoon. Do not boil. Strain mixture through a fine sieve.
4.Place custard in a blender with butter. Process until well combined. Pour into the chilled bowl of an ice-cream maker and churn following manufacturer’s instructions about 1 hour (see tip).
5.Transfer to a 6 cup freezer container. Smooth surface and cover with plastic wrap. Freeze 4 hours until firm. Served sandwiched between wafers and rolled in crushed peanut brittle if liked.
If you don’t have an ice-cream maker, partially freeze mixture then beat until smooth. Freeze and repeat the beating process 2-3 more times. This helps to minimise ice crystals.
Note
