HOMEMADE PEANUT BUTTER ICE CREAM
The perfect peanut butter ice cream! Mix with peanut butter cups for an extra yummy treat. No eggs and no cooking required!
Provided by momtomany
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 3h10m
Yield 10
Number Of Ingredients 7
Steps:
- Combine sweetened condensed milk, evaporated milk, whole milk, peanut butter, sugar, and vanilla extract in an ice cream maker. Stir until sugar dissolves. Freeze according to manufacturer's directions until it reaches soft-serve consistency, adding peanut butter cups halfway through freezing cycle.
- Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Nutrition Facts : Calories 339.9 calories, Carbohydrate 39.4 g, Cholesterol 26.9 mg, Fat 16.6 g, Fiber 1.1 g, Protein 10.7 g, SaturatedFat 6.7 g, Sodium 189.4 mg, Sugar 37.2 g
PEANUT BUTTER ICE CREAM
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 25m
Yield About 1 1/2 pints
Number Of Ingredients 7
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, Calories 251, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 19 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 7 grams, Sodium 49 milligrams, Sugar 14 grams, TransFat 0 grams
PEANUT BUTTER CHUNK ICE CREAM
Make and share this Peanut Butter Chunk Ice Cream recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 4h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Whisk peanut butter, corn syrup and warm water in small bowl.
- Remove ice cream from packaging; place in large metal bowl. Let stand at room temperature 15 minutes to soften. Stir in peanut butter mixture, peanuts and cookie pieces. Freeze for 1 hour or until consistency of very thick oatmeal.
- Stir fudge sauce in small bowl to loosen, or microwave on high power 15 seconds to thin slightly but not heat. Remove ice cream from freezer. Swirl in fudge. Freeze until firm. To serve, garnish with nuts if desired.
Nutrition Facts : Calories 369.7, Fat 21.1, SaturatedFat 7.8, Cholesterol 33.1, Sodium 227.8, Carbohydrate 39.3, Fiber 2.7, Sugar 22.4, Protein 8.4
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- In a medium sauce pan, heat milk and cream over medium heat until steam appears and milk is warm, about 5 minutes.
- Combine the sugar, cocoa, instant espresso, eggs, and egg yolks in the bowl of a mixer and mix on medium speed until thickened, somewhat like cake batter.
- Measure 1 cup of the hot milk/cream mixture and slowly add it to the eggs and sugar while the mixer is running on low speed. Mix until the 1 cup of milk/cream is completely incorporated.
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