Crunchy Peanut Butter Ice Cream Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a small bowl, mix together crushed graham crackers, 3/4 cup finely chopped peanuts, and sugar. Stir in melted butter or margarine. Press mixture into a 9 inch pie plate.
• Bake crust in preheated oven for 8 minutes. Chill.
• In a medium mixing bowl, mix ice cream and peanut butter together on medium-low speed until combined. Pour mixture into chilled crust. Sprinkle with 1/4 cup chopped peanuts. Freeze for at least 6 hours. Remove from freezer 10 minutes before serving.

Steps:

• Using a handheld mixer, cream the peanut butter, sugar, salt, and vanilla in a large bowl until smooth. Add 1 cup of half-and-half and beat on low speed until well mixed. Add the rest of the half-and-half and the cream and whisk by hand-if you try to use your mixer you will end up with it splattering all over the kitchen.
• Pour the mixture into ice cream maker and process for 25 to 30 minutes, or according to the manufacturer's directions. The ice cream will be on the soft side but can be eaten right away or put into the freezer to "cure" or harden up for a couple hours. Stored in an airtight container, the ice cream will keep at least a week in the freezer.

Steps:

• Combine the peanut butter and sugar until smooth.
• Add the milk.
• Blend on low speed until smooth and the sugar is dissolved. Stir in the heavy cream and the vanilla, only stirring as much as necessary.
• Follow your ice cream freezer instructions and process as directed.
• It's best to process for at least 8 hours, but it's still very tasty if you eat it right away--it will just be a little runny.
• I served this with dark chocolate ganache.

Steps:

• Melt butter in a saucepan over medium heat. Stir in brown sugar until it softens. Slowly add milk and stir until sugar dissolves.
• Bring to a boil and cook until mixture reduces and thickens.
• Add peanut butter and mix thoroughly.
• Add peanuts and vanilla.
• Continue stirring until smooth.
• Serve warm over ice cream.

Steps:

• Working quickly, blend the 1/2 gallon softened vanilla ice cream with the peanut butter, mix well.
• Stir in the Cool Whip until well blended.
• Quickly divide between the two pie crusts, sprinkle with chopped peanut butter cups, and freeze for 3 to 4 hours until frozen solid.
• Take out about 10 minutes before serving for easier slicing. Enjoy!