This ice cream is a peanut butter lover’s dream. In fact, I only recently came across the idea when this salty and creamy combination was served alongside a pecan pie at a restaurant, and I immediately fell in love with it. I worked hard to recreate that flavor, and the great news is that the recipe I’m sharing today doesn’t fall short one bit!
Let’s go over some important ice cream details:
I know it might sound like a pain at first, but once you learn how to use egg yolks in one ice cream recipe, it’s the same process for all the others. I wouldn’t suggest skipping it, either; ice cream that contains no eggs lacks that creamy smooth texture we all know and love.
Since there are eggs in this ice cream, it is custard-based, and if you’ve made custards before, such as crème patissiere or creme brulee, it’s the same process.
The process: Start by whisking the egg yolks and sugar in a bowl until the mixture is pale and thick and very well combined.
Heat the milk, cream, and vanilla together, bringing it just to a boil. Once it boils, remove from the heat and immediately pour into the egg mixture. It’s important to do this slowly and in a steady stream while simultaneously whisking the egg mixture. It’s not as complicated as it may sound, so don’t worry.
Pour the mixture back into the saucepan and heat again gently on low-medium heat. From this point on, don’t stop whisking or else it may curdle. Once the mixture is slightly thick and covers the back of a spoon, remove it from the heat.
Once the custard base is ready, we add the flavor that we want to our ice cream, which in this case is peanut butter. I also like to add salt for more saltiness, but it’s optional. You can use less peanut butter if you want for a lighter flavor, or a bit more for a stronger flavor, although the latter will make the ice cream heavier.
Add chopped roasted peanuts to the mixture while churning in the ice cream machine.
Peanut Butter Ice Cream
- 2 cups (480 ml) full-fat milk
- 2 cups (480 ml) heavy cream
- 1 teaspoon pure vanilla extract
- 6 large egg yolks
- 1 cup (200 g/7 oz) granulated sugar
- ½ cup smooth peanut butter (not natural)
- 1 teaspoon freshly ground salt or fluer de sel (optional, for salted ice cream)
In a medium bowl, whisk together egg yolks and sugar until well combined and pale. Set aside.
In a medium saucepan, heat milk, cream, and vanilla on medium heat just to a boil. Remove from heat and gradually pour hot mixture into egg mixture while simultaneously (using your other hand or with the help of someone else) whisking the egg mixture constantly until smooth.
Transfer mixture back into the saucepan. Cook over medium-low heat, whisking constantly and vigorously until mixture thickens and covers the back of a spoon (if you have a thermometer, it should reach 180F/80C). Remove from heat and, while still warm, add peanut butter and salt and mix until combined.
Strain mixture through a sieve into a large bowl. Allow mixture cool to room temperature while stirring occasionally. Place in refrigerator for several hours until completely chilled.
Pour custard into ice cream machine and churn, following manufacturer’s instructions, until it reaches a soft consistency. Transfer to a large container, cover, and freeze until firm, at least 2 hours.
Make sure to check out these delicious ice cream recipes from other bloggers:
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Tahini Ice Cream with Chocolate Chip Cookies via The Floating Kitchen
No Churn Honey Nut Ice Cream via Honey and Birch
Vegan Peanut Butter Chocolate Praline Crunch Ice Cream via Heart of a Baker
Peanut Butter Lovers Ice Cream via Cookie Dough and Oven Mitt
Cotton Candy Ice Cream via Homemade Hooplah
Butter Pecan Ice Cream via Zagleft
Bourbon Vanilla Bean Ice Cream via Vanilla and Bean
Mint Mojito Coffee Ice Cream via The Little Epicurean
Strawberry Banana Ice Cream via The Bitter Side of Sweet
Vanilla Rainbow Ice Cream via Go Go Go Gourmet
Lychee and Cherry Swirl Ice Cream via My Food Story
Brigadeiro Ice Cream via Olivia’s Cuisine
Salted Pretzel Ice Cream with Chocolate and Peanut Butter via Cake Over Steak