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Ingredients
| granulated sugar: 3/4 cup |
| eggs: 3 (large) |
| 2% milk: 1 cup |
| smooth peanut butter: 1/2 cup |
| heavy whipping cream (fluid): 1 1/2 cups |
| vanilla extract: 2 tsp |
Peanut Butter Ice Cream
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
1 serving(s)
Tags
- In a mixing bowl, beat the sugar into the eggs until thickened and pale yellow; set aside.
- In a saucepan, bring the milk to a simmer; slowly beat the hot milk into the eggs and sugar mixture.
- Pour the entire mixture back into the pan and place over low heat.
- Stir constantly with a whisk or wooden spoon until the custard thickens slightly (be careful not to let the mixture boil or the eggs will scramble).
- Remove pan from heat and beat in the peanut butter.
- Pour the hot custard through a strainer into a large clean bowl.
- Allow the custard to cool slightly.
- Stir in the cream and vanilla; cover and refrigerate until cold or overnight.
- Stir the chilled custard; then freeze in 1 or 2 batches in you ice cream maker according to manufacturer’s directions.
- When finished, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer-safe container and freeze several hours.
- *Chocolate Peanut Butter Ice Cream: add ½ cup miniature chocolate chips to the machine when the ice cream is semifrozen; allow the machine to mix in the chips; proceed as directed.