Peanut Butter Lover's Ice Cream
User Reviews
4.5
Peanut Butter Lover's Ice Cream
Description
The ice cream base starts by gently warming milk, sugar, peanut butter, cream, and a pinch of salt to dissolve sugar and melt the peanut butter. A custard is made by tempering egg yolks with the warm mixture, then cooking it until thickened to 170-175°F, ensuring a silky texture. The custard is strained to remove any solids, then combined with the remaining cream and vanilla extract, chilling over an ice bath to stop cooking.
The ingredient combination and method create a rich, smooth ice cream with a pronounced peanut butter taste and creamy body. The inclusion of a melted peanut butter swirl introduces a concentrated nutty richness in the finished ice cream, delivering layered peanut flavor and a creamy mouthfeel.
This ice cream can be served as a dessert on its own or alongside baked goods. Its texture comes from the cooked custard base and heavy cream, providing a luxurious scoop. Proper temperature control during cooking is key to avoid curdling and to achieve a custard that freezes well.
The recipe notes that nutritional values relate to the entire batch, useful for portion planning.
Ingredients
For the Ice Cream:
- 1 cup milk whole
- ¾ cup granulated sugar
- ½ cup peanut butter creamy
- 2 cups heavy cream divided
- Pinch salt
- 6 egg yolk
- 2 teaspoons vanilla extract
For the Peanut Butter Swirl:
- ½ cup peanut butter melted and cooled slightly, creamy
Instructions
- Warm the milk, sugar, peanut butter, 1 cup of the heavy cream and the salt in a medium saucepan over medium-low heat, stirring until the sugar is dissolved and the peanut butter has melted. Continue cooking until the mixture comes to a slight simmer, bubbling around the edges of the pan.
- Meanwhile, pour the remaining 1 cup heavy cream into a large bowl and place a fine-mesh sieve on top. Whisk the egg yolks in a medium bowl. Slowly pour the warmed milk mixture into the egg yolks, whisking constantly. Scrape the mixture back into the saucepan.
- Place the saucepan over medium heat and stir constantly with a rubber spatula, being sure to scrape the bottom of the pan as you stir, until the mixture thickens and coats the back of the spatula, a few minutes. The mixture should register 170 to 175 degrees F on an instant-read digital thermometer.
- Pour the custard through the fine-mesh sieve and stir it into the cream. Stir in the vanilla extract and place the bowl over an ice bath. Stir occasionally, until the mixture is cool. Cover and transfer the custard to the refrigerator until completely chilled, at least 8 hours or overnight.
- Freeze the mixture in your ice cream maker according to the manufacturer's instructions. As you remove the ice cream to a freezer-safe container, drop dollops of the melted peanut butter over each layer of ice cream. Once all of the ice cream and peanut butter has been placed in the container, use a butter knife to gently swirl the mixture. Store the ice cream in the freezer.
Notes
- Cook custard until it thickly coats the spatula, around 170-175°F for best texture.
- Cool custard over an ice bath before freezing to ensure smoothness.
- Melt and slightly cool the peanut butter swirl to avoid overheating the ice cream base.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1quart
Amount Per Serving
Calories 4259 kcal
% Daily Value*
| Calories | 4259kcal | 213% |
| Carbohydrates | 230g | 77% |
| Protein | 99g | 198% |
| Fat | 342g | 526% |
| Saturated Fat | 151g | 755% |
| Cholesterol | 1848mg | 616% |
| Sodium | 1553mg | 65% |
| Potassium | 2471mg | 53% |
| Fiber | 15g | 60% |
| Sugar | 187g | 374% |
| Vitamin A | 8950IU | 179% |
| Vitamin C | 2.9mg | 3% |
| Calcium | 835mg | 84% |
| Iron | 7.8mg | 43% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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