PEANUT BUTTER ICE CREAM TOPPING
Reports Karen Buhr of Gasport, New York,"Whenever there's an ice cream social at church, this scrumptious topping is requested. It's easy to make."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2-3/4 cups.
Number Of Ingredients 8
Steps:
- In a 1-1/2-qt. microwave-safe dish, combine the brown sugar, corn syrup, butter and salt. Cover and microwave on high for 2-1/2 minutes or until mixture boils, stirring twice. Add peanut butter; stir until smooth. Stir in evaporated milk. , Serve warm over ice cream. Sprinkle with peanuts if desired. Cover and store in the refrigerator. To reheat, microwave at 50% power for 30-60 minutes or until heated through.
Nutrition Facts : Calories 149 calories, Fat 8g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 95mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
PEANUT BUTTER ICE CREAM TOPPING
For peanut butter lovers!
Provided by MsRonnie7
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 3
Steps:
- Mix together the white sugar and water in a small saucepan over high heat and bring to a boil; boil for one minute. Remove from heat and stir in the peanut butter until melted well blended. Pour the warm sauce over ice cream to serve.
Nutrition Facts : Calories 191.6 calories, Carbohydrate 28.1 g, Fat 8.1 g, Fiber 1 g, Protein 4 g, SaturatedFat 1.7 g, Sodium 74.5 mg, Sugar 26.5 g
PEANUT CRUNCH ICE CREAM TOPPING
Make and share this Peanut Crunch Ice cream Topping recipe from Food.com.
Provided by andypandy
Categories Sauces
Time 14m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a medium saucepot.
- Stir in the brown sugar and half and half and peanut butter.
- Stir over low heat until smooth and beginning to come to a boil.
- Stir in the peanuts and vanilla.
- Serve warm.
- Makes 2 1/2 cups topping.
Nutrition Facts : Calories 250.2, Fat 13.9, SaturatedFat 5.5, Cholesterol 17.1, Sodium 109.7, Carbohydrate 29.9, Fiber 1, Sugar 27.7, Protein 4
OLD-FASHIONED BUTTER CRUNCH
Provided by Food Network
Time 1h
Number Of Ingredients 8
Steps:
- To make the butter crunch mixture, melt the butter in a saucepan. Remove from heat and stir in sugar, corn syrup, and water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan. Before the butter crunch hardens, but when it is firm enough to handle, turn it out onto a large parchment-covered cutting board and peel away the foil. Allow the butter crunch to cool completely. To finish the butter crunch, wipe the top surface of the candy with a damp paper towel to remove excess butter and allow to dry a few minutes. Have another cutting board or the back of a jelly-roll pan ready to turn the candy over onto. Use a small offset metal icing spatula to spread half the tempered chocolate quickly over the butter crunch. Scatter half the chopped almonds over the chocolate. Cover this finished surface with a piece of parchment paper or foil and place another cutting board or the back of a large jelly-roll pan. Remove top board and paper and quickly spread with remaining tempered chocolate and scatter on remaining almonds (it isn't necessary to wipe the second side because it wasn't against a buttered surface). Refrigerate for 20 minutes to set chocolate. Break the butter crunch into 2-inch pieces. Store candy in a tin or plastic container with a tight-fitting cover and keep at a cool room temperature for up to a week.
BUTTER-CRUNCH TOPPING
"It's nice to keep this crisp, golden mixture on hand to top pudding or pie filling over ice cream," reports field editor Ellen Benninger of Greenville, Pennsylvania. "I got this handy dessert idea from a neighbor."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 cups.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the flour and brown sugar; cut in butter until mixture resembles coarse crumbs. Add coconut and nuts. Spread in a greased 15x10x1-in. baking pan. Bake at 400° for 10-15 minutes or until golden brown, stirring occasionally. Cool. Store in the refrigerator. Top ice cream with apple pie filling; sprinkle with topping.
Nutrition Facts :
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
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