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Peanut Butter Swirl Ice Cream

Servings:
Makes about 1 quart Servings
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Ingredients

  • 1 cup milk
  • 3/4 cup sugar
  • 3 cup eggs
  • 1 cup peanut butter
  • 1 1/2 cup heavy cream
  • 2 teaspoon vanilla extract
  • 1 cup peanuts

Preparation

Baking Directions:

You can gild the lily by topping this ultra-peanutty ice cream — the recipe is based on one in Bruce Weinstein’s "The Ice Cream Book" (William Morrow and Company, 1999) — with chocolate sauce or hot fudge.

Heat 1 cup of milk in a small 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 to 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 minutes.

Remove saucepan from heat and stir in half the peanut butter.

Strain custard into a large bowl, let cool briefly, stirring often, then stir in cream and vanilla.

Cover and refrigerate until cold, 6 to 8 hours.

Process mixture in an ice cream maker according to manufacturer’s directions, adding half the chopped nuts to the ice cream 30 seconds before it has finished churning.

Transfer to a bowl, quickly swirl in remaining peanut butter, cover, and freeze until hard.

Serve ice cream sprinkled with the remaining nuts.