Peanut Butter Ice Cream
- Total Time
- 25 minutes, plus several hours’ cooling, chilling and freezing
- Rating
- Comments
- Read comments
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Ingredients
- 1cup heavy cream
- 2cups whole milk
- ⅔cup sugar
- ⅛teaspoon fine sea salt
- 6large egg yolks
- 1cup natural smooth peanut butter
- ½teaspoon vanilla extract
Nutritional analysis per serving (14 servings)
250 calories; 19 grams fat; 7 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 14 grams sugars; 7 grams protein; 47 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
- Step 2
Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Step 3
Strain through a fine-mesh sieve into a bowl. Whisk in peanut butter and vanilla extract. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
- Step 4
Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
Private Notes
Comments
Delicious, decadent ice cream. I tossed about 2/3 a cup of mini semi-sweet chocolate chips in after it churned.
Made this but substituted peanut butter with tahini with cocoa (like a sesame version of nutella). Doubled vanilla. Divine.
Just add some (a tablespoon) alcohol to the ice cream!
This is amazing. Made in the UK I used 2 x 250ml packs of Oatly ‘ single cream’ and it turned out perfectly! Also added in some mini peanut butter cups about an hour after it was in the freezer so they didn’t sink to the bottom so it was like the Ben and jerrys PB cup ice cream.
Perfect! I used 2% milk because that’s all I had, and doubled the salt (although I used kosher, so it was probably more like 2/3 or 3/4 more salt than called for.) Smooth, rich peanut butter flavor. FYI, the “thick enough to coat a spoon” direction means to dip the spoon and then run your fingertip over the back, drawing a line. If the line remains after a few seconds, you’re good; if the custard starts to drip into the line, you need to cook it more.
Just prepared with a heaping 1/8 tsp salt, 125 g sugar, and sugar-salt free peanut butter. The resulting custard is rich, flavorful and smooth. Looking forward to dessert!
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