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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
  • 1/2 cup smooth peanut butter (not natural)
  • 1 teaspoon freshly ground salt or fluer de sel (optional, for salted ice cream)


  1. In a medium bowl, whisk together egg yolks and sugar until well combined and pale. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.