I talk a lot of about my favorite flavors; Chocolate, citrus, coconut, caramel and PEANUT BUTTER! I seriously can’t get enough of these 5 flavors and of course Ice cream is one of my favorite food groups so I am SO excited to share one of my favorite ice cream recipes with you guys. I was going to wait until a more Ice Cream “appropriate” month, like July… but when I realized it was National Peanut Butter day I had to go for it (and I make Ice Cream year round, maybe some of you do as well)
This is a custard based recipe which means CREAMY!!!! My daughter loves it as much as I do and we love making this one together. In fact last time we made a double batch, she threw some of my berry Coulis on top and we called it PB&J ice cream. Personally I like it all by itself, but if I was going to add to it I’d rather have on top of my Chocolate Brownies with some Hot Fudge.
- 3/4 C granulated sugar
- 2 Lrg eggs
- 2 egg yolks
- 1 C milk
- 3/4 C creamy peanut butter (chunky will get stuck in the machine)
- 2 C heavy cream
- 1 1/2 tsp vanilla
- Beat the sugar, eggs and egg yolks until they are thick and pale yellow
- In a saucepan bring the milk to a simmer
- Slowly beat the milk into the eggs (don't just pour it it will cook the eggs)
- Pour the entire mixture back into the saucepan and place over LOW heat
- Stir constantly until the custard thickens (be careful not to scramble the eggs)
- Remove from heat and stir in the peanut butter
- Pour through a strainer into a bowl and stir in the cream and vanilla
- Refrigerate overnight until cold.
- Run through your ice cream machine according to your machine's directions
- You can eat it when done, or freeze at least 2 hours for firmer ice cream (my preference)
More Ice Cream Recipes
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