How To Make An Addictive Peanut Butter Ice Cream
Peanut Butter Ice Cream
I’m not a big fan of snacking on peanut butter straight from the jar, nor do I particularly like it on PB&Js. It’s the glue-like texture and the sensation of it sticking to my upper palate and throat that frustrates me. My favorite way to use peanut butter is in salad dressings, where it’s diluted and combined with other ingredients.
In this simple recipe, adapted from Saveur, it is added to a basic custard of milk, heavy cream, eggs and sugar, and mixed with whole salted peanuts, resulting in a dreamy, addictive ice cream: dense, smooth, and intensely peanut-buttery.
- Serves 4–6
- 1 cup whole milk
- ¾ cup sugar
- 3 eggs
- ½ cup smooth peanut butter
- 1½ cups heavy cream
- 1 teaspoon vanilla extract
- ½ cup salted peanuts, plus a handful for garnish
- Heat the milk in a small saucepan over medium heat until hot. In a medium bowl, beat the sugar and eggs with an electric mixer, scraping down the sides, until pale, about 4–5 minutes.
- Slowly, while whisking constantly, pour the hot milk into the egg mixture. Transfer into a small saucepan and cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon, about 5¬–6 minutes. Turn the heat off, add the peanut butter, and stir until combined. Strain the custard through a sieve into a bowl and let cool for 10 minutes. Pour in the heavy cream and add the vanilla extract. Cover the bowl and refrigerate for minimum 8 hours or overnight.
- Process the custard in an ice cream maker, adding the peanuts halfway through churning. Transfer the ice cream into a container, cover with a lid, and freeze until solid. Serve sprinkled with salted peanuts.
You might need to let the container sit at room temperature for 5 minutes so you can scoop out the ice cream more easily.