Peanut butter ice cream
Peanut butter ice cream might be a good recipe to expand your dessert recipe box. One serving contains 388 calories, 9g of protein, and 29g of fat. For 64 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 8. 24 people have tried and liked this recipe. If you have milk, heavy cream, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is perfect for Summer. Taking all factors into account, this recipe earns a spoonacular score of 33%, which is not so awesome. Users who liked this recipe also liked Two-Ingredient Ice Cream (Reese's Mini Peanut Butter Cup Ice Cream), Two-Ingredient Ice Cream (Reese's Mini Peanut Butter Cup Ice Cream), and Healthier Sundaes (Whole Grain Peanut Butter Cookies + Peanut Butter Bananan Ice Cream).
1
1/3 cup smooth peanut butter
creamy peanut butter
1
1 ½ cups heavy cream
cream
1
1 Tbs vanilla extract
vanilla extract
1
4 Tbs peanuts, unsalted, shelled, coarsely chopped, for sprinkling
unsalted peanuts
1
Bits of bitter chocolate, for sprinkling
unsweetened baking chocolate
Directions
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Step 1 :
Combine milk, sugar and salt in a saucepan; cook over medium heat, stirring occasionally until mixture almost boils. Reduce heat to low.
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Step 2 :
Beat the eggs with a hand mixer or a whisk for 2 minutes until frothy.
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Step 3 :
Gradually stir about cup of hot milk mixture into beaten eggs.
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Step 4 :
Add eggs to remaining milk mixture.
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Step 5 :
Cook over low heat, stirring constantly until slightly thickened, about 2-3 minutes.
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Step 6 :
Remove from heat
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Step 7 :
Whisk in peanut butter and mix well.
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Step 8 :
Refrigerate at least 3 hours.
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Step 9 :
Combine cream, vanilla extract, and chilled mixture, stirring with a whisk.
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Step 10 :
Pour the mixture into an ice cream machine and churn until frozen.
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Step 11 :
Transfer to plastic container and place in the freezer for an hour before serving.
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Step 12 :
Serving: take it out of the freezer for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature.
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Step 13 :
Sprinkle with chopped peanuts and chocolate bits.
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Step 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).