Crâme Glacée au Beurre d'Arachide (Peanut Butter Ice Cream)
Crâme Glacée au Beurre d'Arachide (Peanut Butter Ice Cream) is a traditional Senegalese recipe for a classic ice cream made from a blend of evaporated milk, condensed milk and peanut butter. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Peanut Butter Ice Cream (Crâme Glacée au Beurre d'Arachide).
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If West Africa is the world's peanut central then Senegal is the world's peanut capital. Peanuts are used in pretty much everything and the following is a rather unusual peanut ice cream that often features in the restaurants of Dakar. It makes an unusual ending to a Senegalese-themed meal.
Immerse the tin of evaporated milk in boiling water, cover and continue boiling for 20 minutes. Allow the can to cool and place in the fridge for at least 2 hours along with an egg beater or whisk.
Place a large bowl in an ice bath then add the chilled evaporated milk and whip until light and frothy with the egg beater. Now add the lemon juice and sugar and beat in.
Meanwhile, add the peanut butter, condensed milk and whole milk to a 3l bowl. Carefully fold-in the whipped evaporated milk mix and mix until smooth. Pour into a 6-cup mould or a 1.5l ice-cream tub and freeze.
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