Peanut butter ice cream
Peanut butter ice cream might be a good recipe to expand your dessert recipe box. One serving contains 388 calories, 9g of protein, and 29g of fat. For 64 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 8. 24 people have tried and like
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 1.25 cups milk
- 0.75 cup sugar
- 0.125 tsp salt
- 3 eggs
- 0.33333334 cup smooth peanut butter
- 1.5 cups heavy cream
- 1 Tbs vanilla extract
- 4 Tbs peanuts
- 8 servings bits of bitter chocolate
Instructions
- 1
Combine milk, sugar and salt in a saucepan; cook over medium heat, stirring occasionally until mixture almost boils. Reduce heat to low.
- 2
Beat the eggs with a hand mixer or a whisk for 2 minutes until frothy.
- 3
Gradually stir about cup of hot milk mixture into beaten eggs.
- 4
Add eggs to remaining milk mixture.
- 5
Cook over low heat, stirring constantly until slightly thickened, about 2-3 minutes.
- 6
Remove from heat
- 7
Whisk in peanut butter and mix well.
- 8
Refrigerate at least 3 hours.
- 9
Combine cream, vanilla extract, and chilled mixture, stirring with a whisk.
- 10
Pour the mixture into an ice cream machine and churn until frozen.
- 11
Transfer to plastic container and place in the freezer for an hour before serving.
- 12
Serving: take it out of the freezer for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature.
- 13
Sprinkle with chopped peanuts and chocolate bits.
- 14
Easy suggestion: ice cream is best served in chilled glass or porcelain bowls. Scoop it with a hot, but dry, ice-cream spoon (soak it in boiling water, then wipe dry).