A back to basics Peanut Butter Ice Cream that is worthy of the best nut butter you can find. Or stick to your favorite supermarket brand for a frozen version of a childhood favorite. Either way, this is creamy comfort food that you’ll want to eat straight from the container.
205g (1 cup) heavy cream
420g (2 cups) whole milk
152g (2/3 cup) sugar
6 egg yolks
240g (1 cup) all-natural smooth peanut butter*
1 tsp. vanilla paste or extract
coarse salt to taste*
1/2 cup chopped roasted peanuts (optional)
Make sure the peanut butter is well mixed* before measuring it out. Place peanut butter in a large bowl and set aside.
Whisk the sugar into the eggs and set aside.
Combine the milk and cream in a saucepan and place over medium heat. Warm until just simmering (it should be just a little too hot to touch)
Temper the eggs: slowly whisk a little of the hot milk mixture into the eggs. Constantly whisk in a little at a time until at least half of the hot milk is mixed in. The key is to start slowly so the eggs gradually warm up otherwise if it’s all dumped in at once you’ll end up with scrambled eggs. Put the warmed eggs into the saucepan with the remaining milk mixture.
Return to medium-high heat and slowly bring to a simmer while whisking, 8-10 minutes. The custard is done when it coats the back of a spoon. Pour through a fine-mesh strainer into the bowl with the peanut butter. Add vanilla paste (or extract) With an immersion blender (or whisk by hand) blend vigorously, making sure all the peanut butter is thoroughly incorporated.
After the ice cream has cooled, refrigerate for 4-12 hours.
Give the ice cream a stir (it will be very thick) and add in salt to taste*. Process in an ice-cream maker according to the manufacturer’s instructions. Just before it’s done, add in the chopped peanuts (if using)
When it reaches the consistency of soft-serve ice cream (about 20-30 minutes on most machines) scoop into a container, place a piece of plastic wrap or parchment paper on the surface and freeze until firm (4 hours minimum)