Allergy-friendly ice cream to turn gay for

A friend has just come back from a trip to Italy. She couldn’t eat much, being an allergy-ridden vegetarian. She couldn’t even have the gelati, as everywhere they went, they added fructose, which would help keep it softer but also make her sick.

Upon hearing this, I demanded that she name an ice cream flavour I could make for her. She named peanut butter, it being her favourite. I promptly made it and she promptly took it home and shared it with her (also allergy-ridden) 17-year-old daughter, who declared that she would turn gay for me for this ice cream.

I took this as the compliment it was, but also texted my friend back that she should tell her from me that she should never let anyone pressure her to exchange sex for food. No matter how delicious.

Anyway, here is the recipe, should it be of use to anyone.

Lisa’s non-dairy, fructose-friendly, low-FODMAP peanut butter ice cream:

2 cups almond milk
1 tablespoon vanilla bean paste
4 large egg yolks
1 cup white sugar (this is a lot so feel free to cut to taste, but I wouldn’t go below half a cup)
125g crunchy peanut butter

Bring the milk to the boil with the vanilla in a medium saucepan. Put aside to cool slightly while you beat the egg yolks with the sugar in an electric mixer on high until pale.

Put the mixer on low and add the milk to the eggs — the eggs will scramble if you just try to pour the milk in without beating, but don’t beat it too much or the mixture will go all foamy and then it won’t reduce properly.

Pour the mixture back in the saucepan and simmer on low heat until it looks thickened, stirring constantly. It will not go custard-y or coat the back of a spoon like a normal ice cream mixture will, so just stop when it looks thickened (sort of a syrup-y consistency).

Remove from heat and add the peanut butter, stirring until mixed in. Cool in ice bath and then pop in the fridge.

When cold, churn mix in your ice cream machine as per its instructions (I have a Sunbeam Gelateria and it takes about 25 minutes, then a good few hours in the freezer, before it’s properly frozen).

It will freeze pretty solid, so take it out to soften for about 20 minutes before serving.

For those playing at home, this is just a variation on my oat milk chocolate gelati – I used almond milk this time around, both because I thought it would do better with the peanut butter, and because my partner’s off oats.

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