PEANUT BUTTER HOMEMADE ICE CREAM RECIPES

PEANUT BUTTER ICE CREAM (NO COOK) RECIPE - FOOD.COM

Peanut Butter Ice Cream (No Cook) Recipe - Food.com image

This is so easy and tasty- intense peanut butter flavor for the real PB lovers! Use 1/2 cup for less intense peanut butter taste. Cook time is freezing time.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup smooth peanut butter (I like skippy naturals of Jif honey peanut butter)
2/3 cup sugar (or a little less)
3 cups half-and-half (you can use a combo of milk and heavy cream here too)
1 teaspoon vanilla
1/8 teaspoon salt
Oreo cookies, chopped and fozen
peanut butter cup, chopped and frozen
Reese's pieces

Steps:

Beat peanut butter and sugar until smooth.
Slowly beat in 1 cup half and half until thoroughly combined.
Whisk in 2 cups half and half, vanilla and salt.
Freeze according to manufactures instructions (i sometimes freeze the liquid mixture for 30 minutes to get it reallllly cold first).
Add mix in's in the last 5 minutes.

Nutrition Facts : Calories 435, FatContent 30.2, SaturatedFatContent 12.1, CholesterolContent 44.8, SodiumContent 246.4, CarbohydrateContent 33.8, FiberContent 1.9, SugarContent 25.4, ProteinContent 11.7

PEANUT BUTTER ICE CREAM RECIPE - NYT COOKING

Peanut Butter Ice Cream Recipe - NYT Cooking image

Provided by Melissa Clark

Total Time 25 minutes

Yield About 1 1/2 pints

Number Of Ingredients 7

Ingredients

1 cup heavy cream
2 cups whole milk
2/3 cup sugar
1/8 teaspoon fine sea salt
6 large egg yolks
1 cup natural smooth peanut butter
1/2 teaspoon vanilla extract

Steps:

In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
Strain through a fine-mesh sieve into a bowl. Whisk in peanut butter and vanilla extract. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

Nutrition Facts : @context http//schema.org, Calories 251, UnsaturatedFatContent 11 grams, CarbohydrateContent 16 grams, FatContent 19 grams, FiberContent 1 gram, ProteinContent 7 grams, SaturatedFatContent 7 grams, SodiumContent 49 milligrams, SugarContent 14 grams, TransFatContent 0 grams

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