Peanut Butter Ice Cream
This creamy Peanut Butter Ice Cream is rich, smooth, and packed with flavor. A homemade custard base makes it extra luscious and scoopable!
Servings: 8 servings
Equipment
- medium saucepan
- spoon (for testing custard thickness)
- airtight containers
- ice cream maker
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup granulated sugar
- 6 large egg yolks
- ¼ cup creamy peanut butter
- pinch salt
Instructions
- In a medium saucepan, combine heavy cream, milk, and sugar. Warm over low heat, stirring until sugar dissolves and mixture begins to simmer.
- In a separate bowl, whisk egg yolks. Gradually add 1 cup of the hot cream mixture into the yolks while whisking to temper them.
- Slowly pour the tempered yolks into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 5-10 minutes.
- Remove from heat. Stir in peanut butter and a pinch of salt until smooth.
- Let the mixture cool for 15 minutes, then transfer to an airtight container and refrigerate for at least 8 hours or overnight.
- Churn the chilled mixture in your ice cream maker according to the manufacturer's directions.
- Transfer to a clean airtight container and freeze for at least 1 hour before serving.
Notes
🥡 STORAGE
- Store in an airtight container in the freezer for up to 2 weeks.
♨️ REHEATING
- Not applicable for this recipe.
❄️ FREEZING
- Freeze in a shallow airtight container to minimize ice crystals.
- Cover the surface with plastic wrap before sealing for the best texture.
💡 TIPS FOR BEST RESULTS
- Temper the eggs slowly to avoid curdling.
- Use full-fat milk and cream for the creamiest texture.
- Let the base mature overnight to enhance flavor.
🍳 ALTERNATE COOKING METHODS
- Not applicable for this recipe.
♻️ LEFTOVERS
- Soften slightly at room temperature for 5-10 minutes before scooping.
- Add leftover ice cream to milkshakes or sandwiches.
Nutrition
Serving: 0.5cup | Calories: 358kcal | Carbohydrates: 18g | Protein: 7g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 209mg | Sodium: 68mg | Potassium: 162mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 1108IU | Vitamin C: 0.4mg | Calcium: 97mg | Iron: 1mg
