Peanut Butter Ice Cream

With only six ingredients, rich cream and hints of vanilla team with unmistakable peanut flavor.

Prep Time:10

Chilling Time:2

Total Time:2 10

Servings: servings

Pour the milk and heavy cream into a saucepan over medium heat on the stovetop. Stir the mixture continuously until it starts simmering. Do not let it come to a boil. Remove it from the heat once it starts to bubble.
Whisk together the egg yolks, sugar, and vanilla in a large mixing bowl until the sugar dissolves. Then slowly add the scaled milk and cream while continuing to whisk slowly.
Transfer the mixture back into the saucepan, add 1 cup of peanut butter, and cook over medium heat while continuously whisking for about 5 to 10 minutes until the custard thickens enough to coat the bottom of a spoon.
Pour the custard through a fine-mesh sieve into a large bowl. Transfer the bowl to the refrigerator and let chill for at least 2 hours, but preferably overnight if possible.
Pour the chilled custard into an ice cream maker, turn the machine on, and freeze according to the manufacturer’s instructions. Add the remaining ½ cup of peanut butter once the machine is nearly finished.
When finished, tightly cover it with plastic wrap. Make sure the plastic wrap is directly touching and covering the ice cream. Then transfer it to the freezer until ready to serve. Serve and enjoy!

Add some chopped peanuts and/or chopped dark chocolate for extra texture.
For extra indulgence, you can serve this with whipped cream on top and some chocolate sprinkles too if you want.
Let it sit on the countertop for about 15 minutes before serving so it can soften slightly.