Salted Caramel Peanut Butter Ice Cream Recipes

Steps:

• In a medium pot over medium heat, melt 3/4 cup sugar with 3 tablespoons water, swirling skillet frequently, until sugar turns mahogany brown in color (it should be almost but not quite black).
• Add heavy cream, milk, remaining 1/2 cup sugar and the salt; simmer mixture until caramel melts and cream mixture is completely smooth. 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. 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. Sprinkle flaky sea salt into base during the last 2 minutes of churning. Serve directly from the machine for soft serve, or store in freezer until needed.

Steps:

• In a small saucepan or microwave-safe container, heat caramel sauce until warm but not boiling, about 1 minute over medium heat or 20 seconds in the microwave on full power (100%). Add salt and stir to combine. Set aside.
• In a medium bowl, whisk together peanut butter, sugar, cream, milk, and vanilla until peanut butter is mostly dissolved. Let sit 5 minutes, or until sugar is dissolved, then whisk again.
• Pour into an ice cream maker and churn according to manufacturer's directions. Add salted caramel for the last 10 seconds of churning.
• Transfer to an airtight, freezer-safe container and freeze at least 8 hours and up to 24, depending on how firm you would like the ice cream to be.

Steps:

• Heat 1 cup of the sugar in a dry, heavy 10-inch skillet over medium heat, stirring with a fork to heat the sugar evenly, until it starts to melt. Stop stirring and cook until it is dark amber, swirling the skillet occasionally so the sugar melts evenly.
• Add 1 1/4 cups of the cream (the mixture will spatter) and cook, stirring, until all of the caramel has dissolved. Transfer to a bowl and stir in the sea salt and vanilla. Cool to room temperature.
• Meanwhile, bring the milk, remaining 1 cup cream and remaining 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally.
• Lightly whisk the eggs in a medium bowl, then add half of the hot milk mixture in a slow stream, whisking constantly to temper. Pour back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the custard coats the back of a spoon and registers 170 degrees F on an instant-read thermometer (do not let it boil). Pour the custard through a fine-mesh sieve into a large bowl, then stir in the cooled caramel.
• Chill the custard, stirring occasionally, until very cold, 3 to 6 hours. Freeze the custard in an ice cream maker according to the manufacturer's instructions (it will still be quite soft), then transfer to an airtight container and put in the freezer to firm up.

Steps:

• Heat the sugar in a dry heavy-bottomed sauce pan over medium heat, stirring with a fork to heat the sugar evenly, until it starts to melt, then stop stirring and swirl the pan so the sugar melts evenly, and continue cooking until it is a dark amber color.
• Carefully add the heavy cream (the mixture will splatter) and cook, stirring until all the caramel has dissolved. Transfer to a heat-proof bowl and stir in the sea salt. Set the caramel mixture over a bowl filled with ice water and stir until chilled to room temperature. Combine the caramel mixture with the Ice Cream Base and add the vanilla.
• Freeze in an ice cream machine according to manufacturer's directions.
• Heat the milk in a sauce pan over medium-low heat.
• Prepare an ice bath by setting a 2-quart bowl over a larger bowl partially filled with ice water.
• Set a strainer over the smaller bowl and set aside.
• In a separate bowl, whisk together the egg yolks and sugar until pale yellow in color and the sugar has dissolved. Gradually pour the warmed milk into the yolk mixture, whisking constantly. Pour the mixture back into the same saucepan you used to warm the milk. Cook for 3 to 5 minutes, stirring constantly, until the custard thickens and coats the back of a wooden spoon.
• Strain the custard into the top bowl of the ice bath to stop the cooking process. Add the heavy cream and stir over the ice bath until cool. Cover the bowl with plastic wrap and chill thoroughly, preferably overnight.

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.