Peanut butter ice cream

Ingredients

1 ¼ cups milk
¾ cup sugar
⅛ 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

Preparation

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.
11
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).

 



About

For all peanut butter lovers this a heavenly delicious, home-made summer dessert (and not only summer!).

Yield:

6-8 servings

Added:

Thursday, July 25, 2013 - 12:10am

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