For this water-based ice cream I used cashew, peanut butter, sugar and dextrose. It came our really smooth and I think it’s my best peanut butter ice cream so far.
| water | 485g |
| 100% peanut paste | 80g |
| toasted cashew paste | 60g |
| sucrose | 80g |
| dextrose | 40g |
| salt | 3g |
| locust bean gum:xanthan 9:1 | 3g |
Mix together sucrose, dextrose, salt and the thickeners. Bring water to ca. 50°C and add the solids, mixing well with an immersion blender. Bring to a boil to homogenise all the thickeners and switch the heating off. Let it cool to ca 70°C then pour onto the nut pastes and blend thoroughly again. Cool the mixture down rapidly by placing it in a ice-water bath, still blending, then let it rest for a few hours. Churn, then transfer to the freezer for a couple of hours.
Note – my ice creams are designed to be consumed immediately or kept in a somewhat warmer freezer (-10°C). If you wish to store them at the normal -18°C freezer temperature, they will become harder than usual (most ice creams will go hard in a deep freezer, it’s normal, nothing wrong with it!). To limit this inconvenience, you can bring the percentage of sugars (sucrose and dextrose) up to a total of approximately 22% keeping the same sucrose/dextrose ratio and decrease the liquid or the fibers to keep the same mixture total weight.
For example in this ice cream, you would use 98g of sucrose, 49g dextrose and 458g water, leaving the rest unchanged.