Summary

Peanut butter ice cream requires about about 45 minutes from start to finish. For 62 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 378 calories, 9g of protein, and 27g of fat per serving. This recipe serves 8. It can be enjoyed any time, but it is especially good for Summer. It is brought to you by Foodista. If you have vanillan extract, bits of bitter chocolate, salt, and a few other ingredients on hand, you can make it. 24 people were glad they tried this recipe. Overall, this recipe earns a rather bad spoonacular score of 29%. Similar recipes are Two-Ingredient Ice Cream (Reese's Mini Peanut Butter Cup Ice Cream), Healthier Sundaes (Whole Grain Peanut Butter Cookies + Peanut Butter Bananan Ice Cream), and Homemade Peanut Butter Ice Cream with Peanut Butter Cups.

Instructions

Combine milk, sugar and salt in a saucepan; cook over medium heat, stirring occasionally until mixture almost boils. Reduce heat to low. Beat the eggs with a hand mixer or a whisk for 2 minutes until frothy. Gradually stir about cup of hot milk mixture into beaten eggs. Add eggs to remaining milk mixture. Cook over low heat, stirring constantly until slightly thickened, about 2-3 minutes. Remove from heat Whisk in peanut butter and mix well. Refrigerate at least 3 hours. Combine cream, vanilla extract, and chilled mixture, stirring with a whisk. Pour the mixture into an ice cream machine and churn until frozen. Transfer to plastic container and place in the freezer for an hour before serving. Serving: take it out of the freezer for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature. Sprinkle with chopped peanuts and chocolate bits. Easy suggestion: ice cream is best served in chilled glass or porcelain bowls. Scoop it with a hot, but dry, ice-cream spoon (soak it in boiling water, then wipe dry).

Ingredients

• 1 milk
• 2 sugar
• 3 salt
• 4 eggs
• 5 smooth peanut butter
• 6 heavy cream
• 7 vanilla extract
• 8 peanuts, unsalted, shelled, coarsely chopped, for sprinkling
• 9 Bits of bitter chocolate, for sprinkling

Directions

• 1 Combine milk, sugar and salt in a saucepan; cook over medium heat, stirring occasionally until mixture almost boils. Reduce heat to low.
• 2 Beat the eggs with a hand mixer or a whisk for 2 minutes until frothy.
• 3 Gradually stir about cup of hot milk mixture into beaten eggs.
• 4 Add eggs to remaining milk mixture.
• 5 Cook over low heat, stirring constantly until slightly thickened, about 2-3 minutes.
• 6 Remove from heat
• 7 Whisk in peanut butter and mix well.
• 8 Refrigerate at least 3 hours.
• 9 Combine cream, vanilla extract, and chilled mixture, stirring with a whisk.
• 10 Pour the mixture into an ice cream machine and churn until frozen.
• 11 Transfer to plastic container and place in the freezer for an hour before serving.
• 12 Serving: take it out of the freezer for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature.
• 13 Sprinkle with chopped peanuts and chocolate bits.
• 14 Easy suggestion: ice cream is best served in chilled glass or porcelain bowls. Scoop it with a hot, but dry, ice-cream spoon (soak it in boiling water, then wipe dry).