Peanut Butter Lover's Ice Cream

If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Peanut Butter Lover's Ice Cream might be a recipe you should try. This recipe serves 2 and costs $2.81 per serving. This main course has 1750 calories, 33g of protein, and 139g of fat per serving. 2231 person were impressed by this recipe. Head to the store and pick up vanillan extract, salt, granulated sugar, and a few other things to make it today. It is brought to you by Brown Eyed Baker. Summer will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 9 hours and 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 94%, which is great. Try Peanut Butter Lover’s Ice Cream, Two-Ingredient Ice Cream (Reese's Mini Peanut Butter Cup Ice Cream), and Healthier Sundaes (Whole Grain Peanut Butter Cookies + Peanut Butter Bananan Ice Cream) for similar recipes.

Servings: 2

Preparation duration: 540 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Warm the milk, sugar, peanut butter, 1 cup of the heavy cream and the salt in a medium saucepan over medium-low heat, stirring until the sugar is dissolved and the peanut butter has melted. Continue cooking until the mixture comes to a slight simmer, bubbling around the edges of the pan.2. Meanwhile, pour the remaining 1 cup heavy cream into a large bowl and place a fine-mesh sieve on top. Whisk the egg yolks in a medium bowl. Slowly pour the warmed milk mixture into the egg yolks, whisking constantly. Scrape the mixture back into the saucepan.3. Place the saucepan over medium heat and stir constantly with a rubber spatula, being sure to scrape the bottom of the pan as you stir, until the mixture thickens and coats the back of the spatula, a few minutes. The mixture should register 170 to 175 degrees F on an instant-read digital thermometer.4. Pour the custard through the fine-mesh sieve and stir it into the cream. Stir in the vanilla extract and place the bowl over an ice bath. Stir occasionally, until the mixture is cool. Cover and transfer the custard to the refrigerator until completely chilled, at least 8 hours or overnight.5. Freeze the mixture in your ice cream maker according to the manufacturer's instructions. As you remove the ice cream to a freezer-safe container, drop dollops of the melted peanut butter over each layer of ice cream. Once all of the ice cream and peanut butter has been placed in the container, use a butter knife to gently swirl the mixture. Store the ice cream in the freezer.

 

Step by step:

1. Warm the milk, sugar, peanut butter, 1 cup of the heavy cream and the salt in a medium saucepan over medium-low heat, stirring until the sugar is dissolved and the peanut butter has melted. Continue cooking until the mixture comes to a slight simmer, bubbling around the edges of the pan.

2. Meanwhile, pour the remaining 1 cup heavy cream into a large bowl and place a fine-mesh sieve on top.

3. Whisk the egg yolks in a medium bowl. Slowly pour the warmed milk mixture into the egg yolks, whisking constantly. Scrape the mixture back into the saucepan.

4. Place the saucepan over medium heat and stir constantly with a rubber spatula, being sure to scrape the bottom of the pan as you stir, until the mixture thickens and coats the back of the spatula, a few minutes. The mixture should register 170 to 175 degrees F on an instant-read digital thermometer.

5. Pour the custard through the fine-mesh sieve and stir it into the cream. Stir in the vanilla extract and place the bowl over an ice bath. Stir occasionally, until the mixture is cool. Cover and transfer the custard to the refrigerator until completely chilled, at least 8 hours or overnight.

6. Freeze the mixture in your ice cream maker according to the manufacturer's instructions. As you remove the ice cream to a freezer-safe container, drop dollops of the melted peanut butter over each layer of ice cream. Once all of the ice cream and peanut butter has been placed in the container, use a butter knife to gently swirl the mixture. Store the ice cream in the freezer.

Nutrition Information:

covered percent of daily need