Ingredients for To Die For Peanut Butter Ice Cream
- 2 cups whole milk
- 1 cup granulated sugar
- 1 cup creamy peanut butter
- 2 cups heavy cream
- Salt
- 4 large egg yolks
- Vanilla Pod
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this To Die For Peanut Butter Ice Cream? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make To Die For Peanut Butter Ice Cream
- In a medium saucepan, combine 2 cups whole milk, 1 cup granulated sugar, and 1 cup creamy peanut butter. Heat over medium heat, stirring constantly, until the mixture is smooth and bubbly.
- Stir in 1 cup heavy cream and cook for an additional 2 minutes, stirring continuously.
- Place a sieve over a large mixing bowl. Pour 1 cup heavy cream into the bowl, setting aside for later.
- In a separate bowl, whisk 4 large egg yolks until light and fluffy.
- Gradually whisk the hot peanut butter mixture into the egg yolks. Return the combined mixture to the saucepan and cook over low heat for 5-7 minutes, stirring constantly, until the custard thickens enough to coat the back of a spoon.
- Remove from heat and stir in the seeds from 1 vanilla bean pod.
- Pour the custard through the sieve into the bowl with the reserved 1 cup of heavy cream.
- Stir until completely smooth and combined.
- Cover and chill in the refrigerator for at least 9 hours, or preferably overnight.
- Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
- Serve immediately or transfer to an airtight container and freeze for a firmer consistency.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
87g
Fat
115g
Carbs
10g
