Peanut Butter Ice Cream

Peanut Butter Ice Cream


  • 1 ¼ cups milk
  • ¾ cup sugar
  • ? tsp salt
  • 3 eggs
  • 1/3 cup smooth peanut butter
  • 1 ½ cups heavy cream
  • 1 tbs vanilla extract
  • 4 tbs peanuts, unsalted, shelled, coarsely chopped, for sprinkling
  • Bits of bitter chocolate, for sprinkling


  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 ½ 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. Remove from heat
  6. Whisk in peanut butter and mix well.
  7. Refrigerate at least 3 hours.
  8. Combine cream, vanilla extract, and chilled mixture, stirring with a whisk.
  9. 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.
  10. 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.

Recipe and Photo: Foodista / CC BY

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