• 1 cup (130g) coarsely ground pasteli (sesame seed bar) of your choice
METHOD
1. Place the peanut butter and fresh milk in the bowl of the mixer. Beat with the whisk attachment and add the sweetened condensed milk. Beat until you have a fluffy mixture.
2. Using a spatula, transfer the mixture to a bowl and rinse the mixer bowl. Wipe it dry thoroughly and add the frozen heavy cream. Beat on medium speed for 4 minutes.
3. Add the vanilla and slightly increase the mixer speed. Beat for another 2 minutes until you have a light whipped cream (soft peaks). Do not let it get too stiff. Lower the bowl from the mixer and pour in half of the peanut butter mixture.
4. Using a spatula, fold in circular motions to avoid deflating the cream. Once the peanut butter is incorporated with the cream, add the remaining peanut butter mixture and 1/3 of the coarsely ground pasteli. Fold again with the spatula using circular motions until you have a fluffy mixture.
5. Take a rectangular cake pan measuring 13x31cm and lightly spray with water (to help the plastic wrap stick better). Drain the pan and line it with plastic wrap. Pour half of the cream mixture into the pan and sprinkle with half of the pasteli. Add the remaining cream mixture and cover well with plastic wrap. Place in the freezer for 6-8 hours to freeze. Invert the ice cream onto a serving platter and sprinkle with the remaining pasteli.
