Peanut butter ice cream

on

This custard based creamy peanut butter ice cream is perfect

This is a custard based recipe which means CREAMY!!
Peanut butter ice cream
Course: Dessert
Cuisine: American
Servings: 1 quart
Author: Ashlee Marie
Ingredients
  • 3/4 C granulated sugar
  • 2 lrg eggs
  • 2 lrg egg yolks
  • 1 C whole milk
  • 3/4 C peanut butter chunky will get stuck in the machine
  • 2 C heavy whipping cream
  • 1 1/2 tsp vanilla
Instructions
  1. Beat the sugar, eggs and egg yolks until they are thick and pale yellow
  2. In a saucepan bring the milk to a simmer
  3. Slowly beat the milk into the eggs (don't just pour it it will cook the eggs)
  4. Pour the entire mixture back into the saucepan and place over LOW heat
  5. Stir constantly until the custard thickens (be careful not to scramble the eggs)
  6. Remove from heat and stir in the peanut butter
  7. Pour through a strainer into a bowl and stir in the cream and vanilla
  8. Refrigerate overnight until cold.
  9. Run through your ice cream machine according to your machine's directions
  10. You can eat it when done, or freeze at least 2 hours for firmer ice cream (my preference)