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 lrg egg yolks
- 1 C whole milk
- 3/4 C peanut butter chunky will get stuck in the machine
- 2 C heavy whipping 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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You love the same things I do, except writing and knitting!!! Graphic design, I have never done! I also like to take painting classes!
I actually don’t like writing either! but I do like knitting and graphic design
Yvonne @ Tried and Tasty
Oh wow, this looks so tasty! Love peanut butter!
Mmmm it doesn’t get much better than ice cream and peanut butter is a darn good flavor
Heck yes, I make ice cream all year long! The idea of this ice cream with brownies and hot fudge sounds perfect right about now. Yummo!
I’m so glad I’m not the only one who makes and eats ice cream all year long
We love ice cream but never tried peanut butter ice cream. Sounds amazing!
it’s one of my favorites!
Renee @ Tortillas and Honey
I have not found a peanut butter ice cream recipe that I like, but none of the recipes I’ve tried have used egg yolks so I’m wondering if this is the key! Your ice cream photos look especially creamy and nothing like the ones I’ve made… so I gotta try this recipe! Thank you!!!
oh custard based makes all the difference! I hope you try it and love it as much as we do!
I can practically taste it!! And think of how amazing it would be with salted caramel and crushed peanuts on top…. YUM! I’m totally day-dreaming now. Looks fantastic Ashlee!
OHHHHH that sounds soooooo good, now I’m dreaming of it too
Aimee @ Like mother like daughter
This ice cream looks so absolutely perfect and creamy. I wish I had a huge bowlful with a big brownie, hot fudge and caramel on top!
Mmmmm I wish I had more so I could have another bowl right now.
Alli @ Cupcake Diaries
Peanut butter ice cream has got to be in my top three favorite flavors. Pretty sure we need to make this soon!
Mmmm I agree, after S’more, chocolate and mint for me
I am just getting into making homemade ice cream and I am wondering if you know what the difference is between heavy cream and heavy whipping cream? Are they interchangeable, or are each a distinct product that are used for different purposes?
whipping cream is 30 percent fat, while heavy cream or heavy whipping cream contain 36 percent fat or more, so heavy and heavy whipping is the same, only whipping cream is less.
While straining the Peanut Butter, I found it nearly impossible as it was so thick. Stirring in the cream just made it worse as the two solutions would not mix. Was it the custard stage that I went wrong? Did I wait too long to stir in the peanut butter?
huh… I haven’t had that happen before, but yes it sounds like it was cooked too long and got too thick. the only other thing I could think of is the style of peanut butter – I use skippy or Jif, – they blend beautifully.
How long does it typically take the custard to thicken on the stove? How many minutes? I’ve been whisking for a good 15 minutes and it hasn’t thickened… 🤷♀️
it usually takes about 15 mins – you could raise the heat a little to make it go faster just don’t stop stirring and let it curdle.
Is there anything that can be used to replace heavy cream
you need the fat of the cream for the proper crystallization that creates ice cream. So no.