Courtesy of Niche
September/October 2009
- 2 cups heavy cream, whipped
- 1 1/4 cups sugar
- 1/4 cup water
- 8 large egg yolks
- 1/2 cup peanut butter
- 1 cup PB Krispies (recipe here)
Place egg yolks into bowl of an electric mixer. Whip on high speed. Bring sugar and water to a boil. Cook until syrup reaches 235 degrees on a candy thermometer. Carefully drizzle into whipping egg yolks. Continue to whip on high until bowl is cool. Whip in peanut butter until combined.
Fold in heavy cream and PB Krispies. Scrape mixture into shallow glass baking dish, and freeze for 4 to 6 hours.
To serve: Scoop into bowls and sprinkle with additional PB Krispies.
