Peanut Butter Ice Cream

Use your favorite brand of conventional peanut butter; the flavor and texture of all-natural versions do not work well in this recipe.

  • Yield: Makes 4 cups
Peanut Butter Ice Cream

Source: Martha Stewart Living, July 2008

Ingredients

  • 2 cups heavy cream
  • 2 cups whole milk
  • 1 cup salted cocktail peanuts
  • 6 large egg yolks
  • 2/3 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 1 cup chunky peanut butter

Directions

  1. Heat cream, milk, and peanuts in a medium saucepan over medium heat until bubbles begin to form around edges. Remove from heat, cover, and let steep at room temperature for 3 hours (or refrigerate overnight).

  2. Prepare an ice-water bath. Uncover cream mixture, and reheat until hot but not boiling. Whisk yolks, sugar, and salt in a large bowl. Add cream mixture in a slow, steady stream, whisking constantly until well combined. Return mixture to saucepan, and stir constantly over medium heat until thick enough to coat the back of a spoon, about 8 minutes. (Do not let the mixture come to a simmer.)

  3. Strain through a fine sieve into a bowl. Discard solids. Set the bowl in the ice-water bath. Stir in vanilla, and let cool, stirring occasionally, until cold, about 20 minutes.

  4. Freeze mixture in an ice cream maker according to manufacturer's directions. Transfer to a large bowl, and fold in peanut butter until ice cream is swirled. Use immediately, or freeze for up to 1 week.

Cook's Notes

Freeze for up to 1 week; soften in the refrigerator before use, about 10 minutes.

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