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Homemade Peanut Butter Ice Cream | The Little Epicurean
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Peanut Butter Ice Cream

If you're going to eat peanut butter with a spoon, it might as well be homemade peanut butter ice cream!
Yield: makes about 1 quart
Prep Time: 20 minutes
Freeze Time: 30 minutes
Total Time: 50 minutes
Servings: 8

Ingredients

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/2 cup +1 Tablespoon granulated sugar
  • 6 large egg yolks
  • 3 Tablespoon creamy peanut butter (no sugar added)*
  • pinch of fine sea salt

Instructions

  • In a medium sauce pot, combine heavy cream, milk and 1 tablespoon sugar to a boil.  Remove from heat.
  • In a large bowl, whisk together remaining 1/2 cup sugar and egg yolks. Temper hot milk into sugar yolk mixture. Slowly add hot milk about 1/4 cup at a time, whisking to distribute heat. Once all the milk has been added, transfer mixture back into the pot.
  • Place pot over medium-low heat. Stir until mixture reaches nappé consistency, or 180 degrees F on a kitchen thermometer. Let mixture sit at 180-185 degrees for 5 minutes to pasteurize egg yolks. Add peanut butter and salt. Stir to combine until peanut butter has dissolved. Let sit for 5-10 minutes and allow to cool slightly.
  • Strain mixture and transfer to an airtight container. Let mature in the fridge overnight.
  • Freeze peanut butter mixture in ice cream maker according to your unit's instructions.** Once the volume has increased by half and reached a soft serve consistency, transfer mixture into an airtight container and let harden in the freezer for at least 30 minutes before serving.

Notes

* I used natural peanut butter made without sugar.  If you are using a sweetened peanut butter, I would suggest decreasing the amount of sugar to 1/4 cup.
**In my ice cream maker, it takes about 20 minutes to get to soft-serve consistency.