Peanut butter might seem a bit unusual for an ice cream flavor but it is absolutely delicious when paired with hot fudge sauce, Reese’s- Eat your heart out!
To make the most decadent ice cream, one must make a light custard first. Don’t let that scare you, it’s quite simple, but it’s definitely the trick to smooth, creamy PERFECT ice cream every single time.
Peanut Butter Ice Cream
You’ll Need:
2 Eggs
1/2 c. Sugar
1 c. half and half
1 tsp. vanilla
2 c. Heavy Cream
1/3 c. Peanut Butter Creamy or Chunky, your preference
In a small saucepan, combine eggs and sugar, whisking constantly over medium heat until the mixture reaches EXACTLY 160 F on a digital thermometer.
Immediately remove from heat add peanut butter, whisking gently until smooth, creamy and completely combined.
Transfer the mixture into a chilled bowl resting on ice to cool rapidly, as it’s cooling add 1 c. Half & Half, mixing well. Add the half & half/cream and vanilla extract, mixing well. Immediately pour the chilled mixture into a prepared ice cream maker (any machine you happen to have!) and process according to manufacturers directions.
As you can from our photos we’re opting to use a KitchenAid Mixer attachment. If you’re using the same, here’s a very helpful tip- be sure to turn your mixer on BEFORE adding the ice cream mix to the bowl, or your paddle will freeze in place- INSTANTLY.
Once it’s mixed, you can serve immediately as a soft serve, or transfer the ice cream to a bowl, cover and freeze a couple of hours to firm.
This makes about 4 1/2 cups of Light, Fluffy, Peanut Butter Ice cream, it’s absolutely delectable on a fat slice of chocolate cake with chocolate fudge frosting.
See Also: Double Chocolate Peanut Butter Ice Cream Cake
