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Peanut butter ice cream
a creamy decadent peanut butter ice cream that will make everyone fall in love
Course
Dessert
Cuisine
American
Keyword
homemade ice cream, ice cream, ice cream maker, peanut butter ice cream
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
4
hours
hours
30
minutes
minutes
Total Time
5
hours
hours
15
minutes
minutes
Servings
12
servings
Calories
295
kcal
Author
Ashlee Marie
Ingredients
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
US Customary
-
Metric
Instructions
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)
Nutrition
Calories:
295
kcal
|
Carbohydrates:
18
g
|
Protein:
6
g
|
Fat:
24
g
|
Saturated Fat:
11
g
|
Cholesterol:
59
mg
|
Sodium:
98
mg
|
Potassium:
161
mg
|
Fiber:
1
g
|
Sugar:
15
g
|
Vitamin A:
616
IU
|
Vitamin C:
1
mg
|
Calcium:
56
mg
|
Iron:
1
mg