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
Servings: 8
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup 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 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.
Nutrition
Calories: 346kcal | Carbohydrates: 17g | Protein: 6g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 209mg | Sodium: 60mg | Potassium: 150mg | Fiber: 0.3g | Sugar: 16g | Vitamin A: 1108IU | Vitamin C: 0.4mg | Calcium: 96mg | Iron: 1mg