Peanut Butter Semi-Freddo and Beer Ice-Cream

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“Beer ice cream is the piece de resistance - the ultimate cherry on the top. I have to admit to scepticism when I embarked on creating this recipe. The result, however, was so successful that I decided to serve it with my Peanut Butter Semi-freddo, a recipe in my book Jackie Cameron Cooks at Home; impressing your beer-drinking friends is guaranteed.”

Ingredients :

• 115gr Chunky Peanut Butter
• 60ml Cream
• 4 Egg - Yolks
• 60ml Sugar - Castor
• 250ml Cream
• 125ml Crème Fraiche

Method : 

1. Heat the peanut butter and cream together over a double boiler.
2. Whisk the egg yolks and sugar in a double boiler until light and fluffy. When you can form a figure of eight above your mixture, and coat the back of a spoon it is ready. If you don't have a double boiler, place a pot of water on the stove and put the eggs and castor sugar into a stainless steel bowl that will sit over your pot. Ensure your bowl does not touch the boiling water below.
3. Combine the two mixtures.
4. Whisk the cream and crème fraiche together to form stiff peaks.
5. Fold into the peanut butter mixture.
6. Place in the tray and put in the freezer.

Beer Ice-Cream

Ingredients : 

• 6 Egg Yolks
• 125ml Sugar - Castor
• 375ml Cream
• 375ml Beer
• 15ml Liquid Glucose

Method : 

1. In a mixing machine whisk the egg yolks and sugar until light and fluffy.
2. In a pot bring the cream, beer and glucose to the boil.
3. Combine the two mixtures.
4. Strain the mixture and refrigerate over night.
5. Churn and freeze, if an ice cream machine is not available... lace into the freezer and whisk ever 30 minutes to get an air-rated light and fluffy ice cream.

Please post your comments and any food-related questions below.

I look forward to hearing from you.