Name: Peanut butter ice cream
Prep time: 15 min
Cook time: 285 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1.25 cups milk; 0.75 cup sugar; 0.125 tsp salt; 3 eggs; 0.33333334 cup smooth peanut butter; 1.5 cups heavy cream; 1 Tbs vanilla extract; 4 Tbs peanuts; 8 servings bits of bitter chocolate

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Peanut butter ice cream Recipe — Recipes Zone

Method

12 steps · 45 min

01
Heat Milk Mixture
Combine the milk, sugar, and salt in a saucepan. Cook over medium heat, stirring occasionally, until the mixture just barely begins to simmer around the edges. Reduce the heat to low.
02
Beat Eggs
While the milk mixture heats, beat the eggs with a hand mixer or a whisk for 2 minutes, until they're light and frothy.
03
Temper Eggs
Gradually stir about 1 cup of the hot milk mixture into the beaten eggs. This helps temper the eggs, preventing them from scrambling.
04
Combine Mixtures
Pour the tempered egg mixture back into the saucepan with the remaining hot milk mixture.
05
Thicken Custard
Continue to cook over low heat, stirring constantly, until the mixture has thickened slightly, enough to lightly coat the back of a spoon. This should take about 2 to 3 minutes.
06
Add Peanut Butter
Remove the saucepan from the heat and whisk in the peanut butter until it's fully combined and smooth.
07
Chill Base
Transfer the peanut butter custard base to a container, cover, and refrigerate for at least 3 hours, or until thoroughly chilled.
08
Mix Cream and Vanilla
Once the base is chilled, whisk together the heavy cream, vanilla extract, and the chilled peanut butter mixture until well combined.
09
Churn Ice Cream
Pour the mixture into an ice cream machine and churn according to the manufacturer's instructions, until it reaches the consistency of soft-serve ice cream.
10
Freeze to Firm
Transfer the churned ice cream to an airtight plastic container. Place it in the freezer for at least 1 hour to firm up before serving.
11
Soften Before Serving
Before serving, take the ice cream out of the freezer and let it soften for 5 to 10 minutes, or longer, until it reaches an easy scooping consistency.
For the smoothest scoops, use a hot, dry ice cream spoon; you can achieve this by soaking it in boiling water and then wiping it completely dry.
12
Garnish
Sprinkle each serving with chopped peanuts and chocolate bits.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	388kcal	19%
Fat	29g	41%
Carbohydrate	26g	10%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens3 present · 3 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Milk	Contains
Eggs	Contains
Peanuts	Contains

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About this recipe

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Method

Heat Milk Mixture

Beat Eggs

Temper Eggs

Combine Mixtures

Thicken Custard

Add Peanut Butter

Chill Base

Mix Cream and Vanilla

Churn Ice Cream

Freeze to Firm

Soften Before Serving

Garnish

Nutrition

Allergens

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