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Peanut Butter Ice Cream

Peanut butter ice cream with a smooth custard base—steamed cream and milk are whisked into egg yolks, then cooked to a thick 175°F custard before churning. The result is creamy, churned peanut butter ice cream with a rich roasted peanut depth in every dense, pale scoop.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling + freezing 4 minutes
Total Time 3 hours 49 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 514
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
  • 1 whisk

Method
 

Make the custard
  1. In a saucepan, heat the heavy cream and whole milk until steaming, not boiling.
  2. In a bowl, whisk the egg yolks with the granulated sugar until smooth, then slowly whisk the steaming cream-milk mixture into the yolks.
  3. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard reaches 175°F.
  4. Remove from heat and whisk in the creamy peanut butter until completely smooth.
  5. Strain the custard through a fine mesh sieve, then whisk in the vanilla and salt.
  6. Cool the custard over an ice bath until it is cold.
Chill, churn, and freeze
  1. Refrigerate the custard at least 4 hours or overnight until thoroughly chilled.
  2. Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions until it thickens like soft-serve.
  3. Transfer to a freezer-safe container and freeze until firm.

Notes

For the silkiest texture, strain the custard while it’s warm and cool it quickly over the ice bath. Cover and refrigerate any churned leftovers for up to 3 days; freeze in an airtight container for up to 1 month. Freezer yes: re-freeze churned ice cream, but expect slight texture softening after thawing. Dietary swap: use a peanut butter that’s just peanuts and a dairy-free milk/cream alternative if you want a lactose-free version, then re-check custard thickening (it may churn slightly softer).