Ingredients for Peanut Butter Ice Cream
- 1 cup granulated sugar
- Eggs
- Whole Milk
- 1 cup creamy peanut butter
- Sweetened Condensed Milk
- Half And Half Cream
- 1 teaspoon vanilla extract
- Miniature Peanut Butter Cups
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How to Make Peanut Butter Ice Cream
- In a medium saucepan, combine the sugar, salt, and corn syrup. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a boil.
- Continue to boil, without stirring, until the mixture reaches 240°F (115°C) on a candy thermometer (soft-ball stage).
- Remove from heat and carefully pour the hot syrup into the chilled heavy cream while whisking constantly to prevent scorching.
- Add the peanut butter and vanilla extract. Whisk until smooth and well combined.
- In a separate bowl, whisk the egg yolks until light and frothy.
- Slowly drizzle about 1/3 of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
- Pour the tempered egg yolk mixture back into the remaining cream mixture. Stir until well combined.
- Cover the mixture with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the mixture to chill thoroughly.
- Once chilled, churn the ice cream mixture 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 allow it to harden further.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
123g
Fat
37g
Carbs
11g
