Functional Profile
Smooth peanut butter contributes roasted peanut flavour and substantial fat to the custard base. Commercial emulsified peanut butter behaves more predictably in this recipe than natural peanut butter.
Handling
Use smooth peanut butter. Blend it into the hot cooked custard for 30–60 s until the base is smooth, glossy and emulsified, avoiding excessive aeration.
Culinary Use
In peanut butter custard ice cream, peanut butter is the primary flavour. Keep the maple ripple separate from the emulsified base so that maple appears in concentrated ribbons and pockets.