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.
Peanut butter ice cream
- 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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