Peanut Butter Ice Cream
This delicious peanutty ice cream is the perfect summer treat. Enjoy on its own, or pair it with another dessert – either way, you’ll be happy you tried it!
- Cooking time: 1 hour + freezing time
- Serves: Makes about 4 cups (1 L)
|6 egg yolks|
|¾ cup (75 mL) granulated sugar|
|2 cups (500 mL) milk|
|2 cups (500 mL) peanut butter|
|2 cups (500 mL) cream|
|1 tbsp (15 mL) vanilla|
Whisk egg yolks with sugar until frothy, about 5 minutes.
Heat the milk in a saucepan, then gradually stir into the egg yolks. Return to saucepan and heat until mixture starts to thicken, stirring with a wooden spoon. Stir in the peanut butter. Remove from heat.
Whisk the cream until it holds soft peaks. Fold the cream into the peanut butter mixture until blended. Add vanilla.
Pour in a plastic bowl, cover and freeze until it thickens. Serve with ice cream scoop.