Peanut-butter custard cups
600ml double cream
250ml (1 cup) milk
150g peanut butter
100g light corn syrup
1 tsp vanilla bean paste
8 egg yolks
120g caster sugar
To serve: Mini marshmallows, popcorn and pretzels
Bring cream, milk, peanut butter, corn syrup and vanilla to a simmer in a saucepan over medium-high heat, whisking occasionally until combined.
Whisk yolks and sugar in a bowl until pale, 4-5 minutes, then, whisking continuously, pour in hot cream mixture and whisk to combine.
Return custard to pan and stir continuously over medium heat until
mixture thickly coats the back of the spoon, 5-6 mins.
Transfer to a bowl and refrigerate, whisking occasionally, until chilled, 2-3 hours.
Freeze in an ice-cream machine (be careful not to over churn or the mixture will split) and serve within a couple of hours in chilled cups, topped with mini marshmallows, popcorn and crumbled pretzels.