First thing first...I feel that I owe a sincere, heartfelt apology to those who may be reading this who suffer from peanut allergies. I am grateful on a daily basis that I don't have that to worry about, but especially when it comes to recipes like this Peanut Butter Swirl Ice Cream. It is dreamy, creamy, and fabulous. I'm at a loss for words, and I wish I had a giant vat of it and all of you could come over and have an ice cream party. Alas, no vat of ice cream. Photos and a recipe will have to suffice for now. My apologies.
If you're a peanut butter lover, this is the perfect opportunity for you to dust off your ice-cream maker and put it to good use. Any ice cream maker should work fine. Mine attaches to my Kitchen Aid mixer and I love it. Make sure you read the recipe ahead of time to avoid timing frustrations. There's a good bit of chilling time involved, about 6-8 hours before you can churn the ice cream. Believe me. It is totally worth the time. I must have gotten a little too excited about eating mine because when I went to scoop some into my bowl, my favorite ice cream scoop basically exploded in my hand. Not to worry, I have a spare.
PrintPeanut Butter Swirl Ice Cream
- Total Time: 9 hours
- Yield: 1 Quart 1x
Ingredients
- 1 cup whole milk
- 3 eggs
- ¾ cup sugar
- 1 cup creamy peanut butter (I used Skippy Natural and it was great)
- 1-½ cups heavy cream
- 2 tsp. pure vanilla extract
- ¾ cup salted peanuts, chopped
Instructions
Prepare the custard:
- Beat eggs and sugar in a medium bowl until thick and pale yellow.
- Heat milk in a small saucepan over medium heat until hot but not boiling.
- Gradually whisk the hot milk into the egg mixture in small additions. (Adding the milk too quickly may cause the eggs to scramble.) Once thoroughly mixed, return the mixture to the saucepan.
- Heat saucepan over medium-low heat and cook the custard, stirring constantly with a wooden spoon until it is thick enough to coat the back of a spoon, about 5-8 minutes.
- Remove saucepan from heat and stir in ½ cup of the peanut butter.
- Strain custard through a fine mesh sieve into a large bowl.
- Allow the custard to cool for several minutes, stirring often.
- Stir in cream and vanilla.
- Cover and refrigerate until cold, 6–8 hours.
Make the Ice Cream:
- Process the custard mixture in an ice cream maker according to manufacturer's directions. Transfer to a bowl, quickly swirl in the chopped nuts and remaining ½ cup peanut butter. Cover, and freeze until hard.
- Enjoy!
Notes
Adapted from: Saveur
chef mimi
OH, this looks so good. did you make your little cups?
Mandy
I actually bought the waffle bowls. I do want to make them sometime though! These were made by Keebler, and they're so cute. http://www.target.com/p/keebler-waffle-bowls-4-oz/-/A-15024005
bakeritalia
Right now I wish I had an ice cream maker, delicious!