Peanut butter ice cream

Peanut butter ice cream

Peanut butter ice cream

45 minutes

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Ingredients
  • 1 ¼ cups milk
  • ¾ cup sugar
  • ⅛ tsp salt
  • 3 eggs
  • 1/3 cup smooth peanut butter
  • 1 ½ cups heavy cream
  • 1 Tbs vanilla extract
  • 4 Tbs peanuts, unsalted, shelled, coarsely chopped, for sprinkling
  • Bits of bitter chocolate, for sprinkling
Instructions

Combine milk, sugar and salt in a saucepan; cook over medium heat, stirring occasionally until mixture almost boils. Reduce heat to low.

Beat the eggs with a hand mixer or a whisk for 2 minutes until frothy.

Gradually stir about cup of hot milk mixture into beaten eggs.

Add eggs to remaining milk mixture.

Cook over low heat, stirring constantly until slightly thickened, about 2-3 minutes.

Remove from heat

Whisk in peanut butter and mix well.

Refrigerate at least 3 hours.

Combine cream, vanilla extract, and chilled mixture, stirring with a whisk.

Pour the mixture into an ice cream machine and churn until frozen.

Transfer to plastic container and place in the freezer for an hour before serving.

Serving: take it out of the freezer for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature.

Sprinkle with chopped peanuts and chocolate bits.

Easy suggestion: ice cream is best served in chilled glass or porcelain bowls. Scoop it with a hot, but dry, ice-cream spoon (soak it in boiling water, then wipe dry).

Details
  • Serving Size:   8
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   17 Points
Cuisine
  • dessert

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