Caster sugar is generally more expensive than standard granulated sugar (currently £1.19 for 1kg compared to 69p for granulated at the supermarket) – but a few years ago I worked out that I could make my own substitute for it. All you need is a small powerful blender, and a bag of regular sugar, and you can blitz it up to a finely ground sugar suitable for making ice creams and floaty-light cakes with. Admittedly the blender is an initial investment, but I use mine every day for making soups from scrappy leftovers, hummus from cans of chickpeas, light and creamy batters for pancakes and yorkshire puddings – so it’s well worth digging into your pocket for in the long term, if you can. This recipe is from A Year In 120 Recipes, my 2014 book of seasonal, thrifty recipes, available here.
Serves 6 from 43p each. Prices from Tesco, correct at time of writing. This recipe is not sponsored, however I make make a small fee if you click a link and make a purchase.
4 egg yolks, 56p (£1.69/12 medium free range eggs, Tesco)
160g finely ground sugar, 11p (69p/1kg, Silver Spoon at Tesco)
400ml double cream, £1.33 (£2/600ml, Tesco)
220g crunchy peanut butter, 55p (85p/340g, Stockwell at Tesco)
First separate your eggs, and set the whites aside. You can use these in scrambled eggs, pancakes, or for making meringues, so don’t waste them!
Beat the egg yolks until pale and creamy, then pour in the sugar, cream, and peanut butter. Whisk well until thick and forms stiff peaks, and the peanut butter is evenly distributed. You can do this by hand; it takes a little patience, but if you have an electric whisk, you may want to use it to speed the process up.
Line a loaf tin with two layers of cling film, leaving a few centimetres hanging over the edges to fold over the top. Pour in the thick ice cream mixture, and smooth the surface with a spoon or gently shake it from side to side to level it out. Gently fold the cling film over the top and pop it into the freezer for at least 4 hours.
Remove from the freezer for 5-10 minutes to soften before serving.
All text copyright Jack Monroe. First published in A Year In 120 Recipes.
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