Ingredients for Chocolate Peanut Butter Ice Cream
- Whole Milk
- 1 cup granulated sugar
- All Purpose Flour
- 1/4 teaspoon salt
- Egg
- 1 cup Kraft Chocolate Peanut Butter (or your favorite brand)
- Light Cream
- Whipping Cream
- 1 teaspoon vanilla extract
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How to Make Chocolate Peanut Butter Ice Cream
- In a medium saucepan, combine the heavy cream, milk, sugar, and salt. Heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture is just simmering.
- Remove from heat and stir in the chocolate peanut butter until completely melted and smooth.
- In a separate bowl, whisk the egg yolks until light and frothy.
- Slowly temper the hot cream mixture into the egg yolks, whisking constantly to prevent scrambling.
- Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 3-5 minutes). Do not boil.
- Remove from heat and stir in the vanilla extract.
- Pour the custard through a fine-mesh sieve into a bowl, pressing on the solids to extract as much custard as possible. This will create a smoother ice cream.
- Press plastic wrap directly onto the surface of the custard to prevent a skin from forming.
- Refrigerate for at least 4 hours, or preferably overnight.
- Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions.
- Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to harden further.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
55g
Fat
47g
Carbs
5g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Desserts Eggs Dairy Fruit Canadian Easy No Cook Dinner Party Kid Friendly Kosher Vegetarian Frozen Desserts Chocolate Nuts Freezer Dietary Comfort Food Brunch Taste Mood Sweet Equipment Small Appliance Presentation Served Cold Technique 4 Hours Or Less
