A creamy and rich ice cream with ribbons of peanut butter
It’s Ice Cream Week! We’re kicking off the first day with this amazing Peanut Butter Ice Cream recipe! Check back Wednesday and Friday for more recipes all about ice cream!
When my husband and I were registering for our wedding, I told him the one really frivolous thing I wanted to register for was an ice cream maker. When it showed up in the mail from a friend, I was ecstatic. I couldn’t wait to try it out and start churning out our own creations. Turns out, it wasn’t frivolous at all! We use this thing regularly (yes, even in the winter!) and the cupboard space to store it is more than worthy sacrifice.
After a couple so-so recipes, we hit our stride and starting creating the creamiest, most decadent ice cream. This Peanut Butter Ice Cream is one of our favorites! Why? The whole mixture is filled with peanut butter and boasts incredible peanut butter ribbons throughout! You do this by making the original mixture (before freezing) with peanut butter in it. Then, after freezing and churning according to your ice cream maker’s instructions, you pour it into a freezer-safe container and layer it with drizzles of peanut butter. It ends up just like the ice creams you see in the supermarket with ribbons of chocolate or peanut butter throughout!
If you’ve never made ice cream before, you may be thinking “Eggs???” Yes, you’re going to put SIX egg yolks in this and that’s exactly what is going to make this fabulous. Egg yolks are the magical ingredient. They do a lot for this ice cream! Mostly they are responsible for the perfect texture and creaminess. I’ve tried a couple of eggless ice cream recipes and they’re disappointing. You end up with an icy, too-firm result. But with egg yolks — magic happens!
I used natural peanut butter for this recipe and for all my recipes. The kind I use is made with just two ingredients: peanuts and bit of salt. It works great! This recipe probably has fewer ingredients than any ice cream you could find in the store, so keeping the peanut butter clean is important to me too! I have not tried it with a non-natural brand, but give it a try if it’s all you have on hand. I anticipate it would work just about the same. Either way, you’re gonna end up with creamy, smooth, rich, must-eat-it-every-night ice cream!
See that Magic Shell Chocolate Topping? That’s homemade!! Recipe will be published on Wednesday! And guess what?? — it only has two ingredients!! And if you’re dying to try this recipe and you don’t have an ice cream maker, check back on Friday. I will be writing about how to make ice cream without an ice cream maker!
Peanut Butter Ice Cream
Time: 45 minutes active time, 24 hours total
Yields: One quart
2 cups heavy cream, divided
1 cup whole milk
3/4 cup white sugar
Dash of salt
2/3 cup creamy peanut butter, divided
6 large egg yolks
1 teaspoon vanilla
- In a small bowl, whisk the egg yolks and 1/2 cup of the heavy cream together until completely combined. Set aside for now.
- In a large pot over medium heat, add the remaining 1 and 1/2 cup of heavy cream, the milk, sugar, salt, and 1/3 cup of the peanut butter. Heat until the mixture just barely begins to bubble and all the sugar has been completely dissolved. Remove from heat.
- Slowly, very slowly, drizzle the egg mixture into the large pot. Whisk constantly and briskly while pouring the egg mixture. Once you have it all combined, place the large pot back on medium heat.
- Stir nearly constantly with a spatula or a wooden spoon until the mixture begins to thicken. You should be able to run your finger through a coating on the spoon, leaving a trail behind it. This will be when the mixture is around 175 degrees Fahrenheit. Once you’ve reached this stage, remove from heat and add the vanilla.
- Cover and cool the mixture in the fridge overnight, between 6 and 24 hours. You want the mixture to be completely cooled.
- Churn and freeze according to your ice cream maker’s directions. Before pouring the ice cream into a freezer-safe container, warm up the remaining 1/3 cup of peanut butter in the microwave for about 15-30 seconds in a small bowl. Allow to cool slightly. In the freezer-safe container, drizzle the peanut butter on the bottom and sides of the container. Begin to layer the ice cream into the container, adding more drizzles in between every layer. Aim for three or four layers of ice cream and peanut butter drizzles, depending on the width and depth of your container. Freeze a few more hours to solidify before enjoying and keep in the freezer for up to 10 days.
Recipe adapted from Brown Eyed Baker
If you try these, I’d love to see the result! Tag your kitchen creations with #mesacookingco so I can admire your beautiful work!
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