Peanut Butter Ice Cream

peep

"Custard style, creamy peanut butter ice cream. Chocolate chips are optional!"
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Ingredients

1 hr 10 mn servings
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Original recipe yields 0 servings



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Directions

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  1. COMBINE THE MILK AND CREAM IN A SAUCEPAN, BRING TO A SLOW BOIL AND REDUCE HEAT. SIMMER FOR 15 MINUTES.
  2. IN A SEPERATE BOWL, COMBINE THE EGGS, EGG YOLKS AND SUGAR, WHISKING UNTIL MIXTURE IS THICK AND SMOOTH.
  3. POUR SOME OF THE HOT CREAM MIXTURE FROM THE PAN IN A SLOW STEADY STREAM INTO THE EGG MIXTURE WHILE WHISKING CONTINUOUSLY (USE ABOUT A CUP) THEN POUR THE EGG MIXTURE BACK INTO THE REAMINING CREAM IN THE SAUCEPAN. ADD PEANUT BUTTER FLAVORING. COOK MIXTURE OVER LOW HEAT, STIRRING CONTINUOUSLY UNTIL ITS THICK ENOUGH TO COAT THE BACK OF A SPOON. REMOVE FROM HEAT, POUR INTO A BOWL, COVER WITH SARAN WRAP DIRECTLY ON TOP OF THE CUSTARD MIXTURE. CHILL THOROUGHLY BEFORE PROCEEDING (PUT IT IN THE FREEZER TO SPEED THINGS UP!)
  4. WHEN CUSTARD MIXTURE IS CHILLED, TURN ICE CREAM MAKER ON AND POUR THE CUSTARD IN. ABOUT 10 MINUTES BEFORE ICE CREAM IS DONE, ADD 4 OR 5 TEASPOONS OF PEANUT BUTTER. YOU CAN ALSO ADD CHOCOLATE CHIPS AT THIS TIME IF YOU LIKE :-)
  5. THIS ICE CREAM IS CREAMY AND DELICIOUS RIGHT OUT OF THE ICE CREAM MAKER, BUT IMPROVES WHEN CHILLED IN AN AIRTIGHT CONTAINER FOR 2 HOURS OR MORE.

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