Place the egg yolks into a large bowl and using an electric mixer or whisk, beat them until pale and fluffy, about 2-3 minutes. Add Lyle's Golden Syrup and whisk again to combine. Pour in the double/ heavy cream and mix it all together.
Bring a medium saucepan set over medium heat to simmer, then place the bowl with the egg yolk mixture on top of it, ensuring that the bottom of the bowl doesn't touch the water. Keep whisking the mixture for 5-10 minutes until it becomes really frothy and bubbly. You know the mixture is ready, when it coats the back of the spoon. Remove from the heat and allow it to cool slightly.
Stir in the melted peanut butter into the egg yolk mixture, followed by vanilla extract and whisk well to combine. Pour the mixture into a freezer-friendly container, then tap it few times against the surface to release the air bubbles. Allow it to cool completely, then cover the top with clingfilm and place in the freezer for minimum of 6 hours or overnight.
Remove the ice cream from the freezer about 15 minutes before serving, scoop & enjoy!
This homemade peanut butter ice cream is best eaten fresh. Consume it within two weeks of making it.
The optimum storing temperature for the ice cream is -18°C (0°F) or lower.
You can use a loaf pan, an old ice cream container, or any freezer- friendly container to store your ice cream in.