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Peanut Butter Ice Cream

Peanut butter ice cream made with a silky custard base, cooked to 175°F for a thick, scoopable churn. This homemade peanut butter ice cream delivers a pale golden-tan color with a smooth, roasted peanut depth in every bite.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling + freezing 4 hours
Total Time 4 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 535
Ingredients Equipment Method Notes

Ingredients
  

Peanut butter ice cream base
  • 2 cup heavy cream
  • 1 cup whole milk
  • 0.75 cup granulated sugar
  • 4 egg yolks
  • 0.75 cup creamy peanut butter
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Equipment

  • 1 ice cream maker
  • 1 saucepan
  • 1 fine mesh sieve

Method
 

Make the custard
  1. Heat the heavy cream and whole milk in a saucepan until steaming, then slowly whisk the hot mixture into the egg yolks beaten with the granulated sugar.
  2. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard reaches 175°F and coats the back of a spoon.
  3. Remove from the heat and whisk in the creamy peanut butter until completely smooth.
Chill and finish
  1. Strain the custard through a fine mesh sieve, then whisk in the vanilla extract and salt, and cool it over an ice bath.
  2. Refrigerate at least 4 hours or overnight, then churn in an ice cream maker according to its instructions until thickened.
  3. Freeze until firm, then serve cold.

Notes

For the silkiest texture, stir constantly while heating to 175°F so the egg yolks thicken without scrambling. Chill in the refrigerator 4 hours to overnight before churning, and after churning freeze until firm; store in the freezer up to 2–3 weeks. Freezing is yes. For a dairy-light swap, use half-and-half in place of the whole milk (results in a slightly softer scoop).