A recipe for peanut butter ice cream. It is smooth and creamy and made the old-fashioned way with cooking a base, chilling, and then churning in an ice cream maker.
Course
Dessert
Cuisine
American
Prep Time2hours5minutes
Cook Time10minutes
Total Time2hours15minutes
AuthorRenee
Ingredients
1cupsugar
2eggs plus 1 egg yolk
1 1/2cupshalf-and-half
1cupheavy whipping cream
1teaspoonvanilla extract
1/2cupsmooth peanut butter
Instructions
In a medium bowl, whisk together sugar, eggs, and egg yolk until lighter in color.
In a saucepan over medium heat, bring the half-and-half and whipping cream to 160 degrees F. Remove from the heat. Use a ladel to add a little of the cream to the eggs/sugar and whisk to combine. Continue adding cream until at least half has been mixed with the eggs.
Add the eggs/cream mixture back to the pan and whisk to combine.
Over medium heat, cook the mixture until it reaches 170 to 175 degrees F, stirring constantly.
Pour the mixture into a medium bowl. Add the vanilla and peanut butter and whisk to combine until smooth.
Cover the mixture directly on top with plastic wrap to prevent a skin from forming. Cool to room temperature. Once it has cooled, place it in the refrigerator to chill overnight.
Pour chilled mixture into an ice cream maker and freeze according to the manufacturer's instructions. Transfer ice cream to a container and place it in the freezer for at least one hour or overnight.
Recipe Notes
Total time does not include time for cooling and chilling ice cream base overnight. It includes time for preparing the base and churning.