Peanut Butter Ice Cream

Peanut Butter Ice Cream

Creamy churned ice cream with deep roasted peanut flavor in every spoonful.

Total 6 hr Makes 8 servings Calories 410/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Eggs, Peanuts

This no-cook custard base blends smooth peanut butter directly into sweetened cream for a dense, scoopable texture. A splash of vanilla rounds out the nutty flavor, making it a rich finish to summer cookouts or a topping for warm cobbler.

Ingredients

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 cup creamy peanut butter
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 4 egg yolks

Method

  1. In a 6-quart saucepan, whisk together the milk, sugar, and salt. Warm over medium heat, stirring occasionally, until the sugar dissolves and the mixture is steaming but not boiling, about 5 minutes.

  2. In a medium bowl, whisk the egg yolks until smooth. Slowly ladle about 1 cup of the warm milk mixture into the yolks, whisking constantly to temper them.

  3. Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture, whisking to combine.

  4. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens slightly and coats the back of the spoon, about 7 minutes. Do not let it boil.

  5. Remove from heat and whisk in the peanut butter until fully smooth, then whisk in the heavy cream and vanilla extract.

  6. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any egg bits.

  7. Cover and refrigerate the custard until completely chilled, at least 4 hours or overnight.

  8. Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, about 20 to 25 minutes.

  9. Transfer the churned ice cream to a freezer-safe container and freeze until firm, at least 4 hours.

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★ 4.6 (1)

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    Peanut Butter Ice Cream

    This no-cook custard base blends smooth peanut butter directly into sweetened cream for a dense, scoopable texture. A splash of vanilla rounds out the nutty flavor, making it a rich finish to summer cookouts or a topping for warm cobbler.

    6 hr 8 servings 410 cal

    Ingredients

    • 2 cups heavy cream
    • 1 cup whole milk
    • 3/4 cup granulated sugar
    • 1 cup creamy peanut butter
    • 1/4 teaspoon salt
    • 2 teaspoons vanilla extract
    • 4 egg yolks

    Method

    1. 1

      In a 6-quart saucepan, whisk together the milk, sugar, and salt. Warm over medium heat, stirring occasionally, until the sugar dissolves and the mixture is steaming but not boiling, about 5 minutes.

    2. 2

      In a medium bowl, whisk the egg yolks until smooth. Slowly ladle about 1 cup of the warm milk mixture into the yolks, whisking constantly to temper them.

    3. 3

      Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture, whisking to combine.

    4. 4

      Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens slightly and coats the back of the spoon, about 7 minutes. Do not let it boil.

    5. 5

      Remove from heat and whisk in the peanut butter until fully smooth, then whisk in the heavy cream and vanilla extract.

    6. 6

      Strain the mixture through a fine-mesh sieve into a clean bowl to remove any egg bits.

    7. 7

      Cover and refrigerate the custard until completely chilled, at least 4 hours or overnight.

    8. 8

      Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, about 20 to 25 minutes.

    9. 9

      Transfer the churned ice cream to a freezer-safe container and freeze until firm, at least 4 hours.