Peanut Butter Ice Cream

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:

Eggs

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.

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Custard

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.

Peanut Butter

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.

Variation

Add chopped roasted peanuts to the mixture while churning in the ice cream machine.

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