Peanut butter ice cream
By: Easy cook - Lak...
Published: Thursday, July 25, 2013 - 12:10am

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!).