Peanut Butter Ice Cream Recipe
Peanut butter ice cream is a creamy dessert with a nutty twist. It blends rich, indulgent dairy with a savoury peanut butter flavour. The delicious, sweet-salty combo makes it a popular ice cream with most.
What type of peanut butter should I use?
The type of peanut butter that gets mixed in will come down to what you like best.
- Smooth peanut butter: Provides a uniform, silky texture to the ice cream, giving a consistent and creamy mouthfeel.
- Crunchy peanut butter: Offers a crunchy texture to the ice cream that’s 100% yummo.
Nut-free alternatives to peanut butter can also be used. If you’re feeling inspired, have a crack at making your own butter.
The required ingredients
- Thickened cream: runny cream that thickens when whipped.
- Full cream milk: lite milk won’t give the same results.
- Sugar: use white granulated or caster sugar.
- Vanilla extract: in a pinch, use vanilla essence.
- Peanut butter: smooth or crunchy.
- Egg yolks: save the whites to make a pavlova.
How to make peanut butter ice cream
- Heat milk and cream in a medium saucepan over medium-high heat. Stir until the mixture is simmering, then remove from the heat.
- Whisk egg yolks and sugar together until well combined.
- Slowly pour 1 cup of the hot liquid into the yolks while whisking at a fast pace.
- Stir the yolk mix back to the remainder of the milk in the saucepan, along with the peanut butter. Heat until it thickens, but don’t allow it to boil.
- Transfer the custard base to an airtight container and leave it in the fridge for at least three hours, preferably overnight.
- Churn the custard base in an ice cream maker following the manufacturer’s instructions. Once churning is complete, scoop the ice cream into a sealable container and freeze for at least two hours.
Tips for making peanut butter ice cream at home
- Place the ice cream at the back of the freezer where the temperature fluctuates the least.
- Chill the ice cream storage container before getting started to speed up the hardening stage.
- Add a splash of 40% alcohol, like vodka, during churning to get a smoother, creamier ice cream.
Get more ice cream making tips here.
How to make this recipe without an ice cream maker
An ice cream machine like the Breville Smart Scoop will make your life much easier and produce better ice cream. If you don’t want to buy one, follow the steps below.
Follow the recipe until step five, then add the mixture to the freezer. After half an hour, remove the ice cream and beat until nice and smooth, then continue freezing.
Repeat this step every 30 minutes until it gets too hard to beat. Work quickly when the ice cream is out of the freezer. You don’t want it to melt, creating an icy textured dessert.
Peanut Butter Ice Cream Recipe
Ingredients
- 1 cup thickened cream
- 1 cup full cream milk
- ¾ cup sugar
- 1 tsp vanilla
- ¾ cup peanut butter
- 6 large egg yolks
Instructions
- Heat milk and cream in a medium saucepan over medium-high heat. Stir until the mixture is simmering, then remove from the heat.
- Whisk egg yolks and sugar together until well combined.
- Slowly pour 1 cup of the hot liquid into the yolks while whisking at a fast pace.
- Stir the yolk mix back to the remainder of the milk in the saucepan, along with the peanut butter. Heat until it thickens, but don't allow it to boil.
- Transfer the custard base to an airtight container and leave it in the fridge for at least three hours, preferably overnight.
- Churn the custard base in an ice cream maker following the manufacturer's instructions. Once churning is complete, scoop the ice cream into a sealable container and freeze for at least two hours.
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