Sunday, June 22, 2008

Peanut Butter Ice Cream Recipe

So everyone’s asking me for the peanut butter ice cream recipe. The recipe I’ve been using is from Saveur (originally from Bruce Weinstein’s The Ice Cream Book), but I’ve tweaked it a tad. Here’s my recipe:

1 cup whole milk
¾ cup sugar
3 eggs
½ cup organic peanut butter (there are more natural oils in the organic/natural peanut butter)
1 ½ cups heavy cream
1 tsp. vanilla extract
1 tsp. vanilla bean paste

Heat milk and cream in a saucepan over medium heat until just hot. Meanwhile, beat sugar and eggs together in a medium bowl until thick and pale yellow.

Gradually whisk hot milk into egg mixture in bowl, then pour milk-egg mixture into saucepan.

Return saucepan t medium-low heat and cook custard, stirring constantly with a wooden spoon, until it is thick enough to coat the back of the spoon, about 5 min.

Remove saucepan from heat and stir in peanut butter.

Let peanut butter melt into mixture. Strain custard into a large bowl, stir in vanilla.

Cover and refrigerate until cold, about 6-8 hours.

Process mixture in an ice cream maker according to directions. Finish with chopped peanuts if desired. Or mix in some chopped chocolate chips for your own Reese's Peanut Butter Cup ice cream!


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