Peanut Butter Ice Cream

Name: Peanut Butter Ice Cream
Prep time: 20 min
Total time: 20 min
Yield: 5 cups
Ingredients: 1-1/2 cups whole milk; 2/3 cup packed brown sugar; 1/2 teaspoon salt; 1 large egg, lightly beaten; 2/3 cup creamy peanut butter; 2 cups heavy whipping cream; 2 teaspoons vanilla extract

Total Time Prep: 20 min. + chilling Process: 20 min. + freezing

Yield 5 cups

Test Kitchen Approved

Creamy peanut butter infuses a classic custard ice cream base to make this deeply nutty and rich peanut butter ice cream. Eat it alone or add the toppings of your choice—like melted chocolate or jelly—for a match made in heaven.

Ingredients

1-1/2 cups whole milk
2/3 cup packed brown sugar
1/2 teaspoon salt
1 large egg, lightly beaten
2/3 cup creamy peanut butter
2 cups heavy whipping cream
2 teaspoons vanilla extract

Directions

In a large heavy saucepan, heat the milk, brown sugar and salt until bubbles form around side of pan. Whisk a small amount of hot mixture into the egg. Return all to the pan, whisking constantly.
Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Remove from the heat; whisk in peanut butter. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer’s directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.

Nutrition Facts

1/2 cup: 353 calories, 28g fat (14g saturated fat), 77mg cholesterol, 231mg sodium, 21g carbohydrate (19g sugars, 1g fiber), 7g protein.

This creamy peanut butter ice cream recipe makes enough for a gathering. Add your favorite toppings to this quick and easy dessert. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

Recipe Creator