Homemade ice cream remains a popular treat, despite the numerous commercial brands available in supermarkets and ice cream shops. This is because ice cream made at home has a special taste that can't be bought, and this is especially true of peanut butter ice cream. Use your favorite brand of peanut butter to make a rich, creamy and delicious frozen dessert in your ice cream freezer.
Ingredients:
- 3 cups heavy whipping cream
- 1 cup whole milk
- 1 ½ cups creamy peanut butter
- ½ cup granulated sugar
- 1 tsp. vanilla extract
- 4 large eggs
- ½ cup peanut butter chips (optional)
- ½ cup chocolate chips (optional)
Note: You may use chunky peanut butter if you like a bit of crunch, but the creamy variety works best for freezing. Half and half may be substituted for heavy whipping cream, if desired.
Directions:
- Combine the heavy whipping cream, whole milk, peanut butter, granulated sugar and vanilla extract in a heavy saucepan. Place the pan over medium heat for approximately 10 minutes, stirring constantly. Remove from heat once the sugar has completely dissolved and the mixture is hot, but not boiling. Never allow the mixture to boil during any part of the process.
- Separate the yolks from the whites of the large eggs. Place the yolks in a mixing bowl and discard the whites. Whisk the yolks using a wire whisk until well combined and smooth. Slowly pour about one cup of the warmed milk mixture into the bowl with the egg yolks, whisking constantly. This will temper the egg yolks and prevent them from cooking when added to the other ingredients.
- Pour the yolk mixture into the saucepan with the remainder of the warm milk mixture. Whisk constantly until the ingredients are thoroughly combined. Place the saucepan back over medium heat and cook for six to eight minutes, or until the mixture is thick, while whisking constantly. Check for doneness by dipping a spoon into the pan. If the mixture coats the back of the spoon, it has thickened enough.
- Remove the pan from the heat and place a fine mesh strainer over the top of a mixing bowl. Pour the peanut butter ice cream mixture through the strainer, allowing the bowl to catch the liquid. Allow the mixture to cool to room temperature, and then add the chocolate and/or peanut butter chips. Make sure the mixture has completely cooled before adding, or the chips will melt.
- Transfer the mixture to an ice cream freezer and freeze according to the manufacturer's instructions.
Serving and Storing Your Homemade Peanut Butter Ice Cream
Serve the ice cream immediately after freezing, or store in an airtight container in the freezer for up to three months. You can prevent freezer burn and extend the shelf life of homemade ice cream by placing a layer of plastic wrap over the top of the container before securing the lid. Serve with hot fudge topping, banana slices and whipped cream for a gourmet dessert.
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