Toasted Sesame Peanut Butter Ice Cream Recipes

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.

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:

• 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.

Steps:

• Combine Oreos and butter and mix well.
• Press into pie dish to form a crust going 3/4 of the way up the sides.
• Mix ice cream, peanut butter & vanilla until well blended and smooth.
• Pour into crust.
• Freeze for a few hours (until frozen).
• Sprinkle crushed peanuts on top and drizzle chocolate syrup right before serving.

Steps:

• In a large saucepan, whisk together sugar, cornstarch, soy milk, and peanut butter.
• Bring to a boil over medium heat, whisking frequently, and boil whisking constantly for one minute; remove from heat.
• Whisk several large spoonfuls of hot milk mixture into egg, then whisk egg back into saucepan of hot milk.
• Return saucepan to heat and cook over medium flame, whisking constantly, until mixture returns to a boil. It will have thickened slightly.
• Refrigerate until cold (I first cool by carefully putting the pan into a sinkful of cold water). The cooking time does not take the cooling time into account.
• Freeze mixture in ice cream maker according to manufacturer's directions. Add chips towards the end of the freezing process.

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:

• In a medium bowl, beat the sugar and eggs with an electric mixer until thick, about 3 minutes. Set aside.
• Pour milk into a small saucepan, and bring to a simmer over low heat.
• Gradually drizzle the hot milk into the eggs while whisking vigorously. Then pour the whole mixture into the saucepan.
• Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil.
• Remove from heat, and whisk in peanut butter. Allow to cool slightly, then whisk in the sweetened condensed milk, half-and-half and vanilla.
• Cover and refrigerate until chilled.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions.
• Fold in peanut butter cups when mixture is still soft, then transfer to a container, and freeze until solid.

Steps:

• Toast Sesame Seeds in a saute pan on medium-low heat or on a cookie sheet in the oven until seeds begin to brown and smell toasty (remember to constantly shake them -- they burn quick!
• In a spice grinder or small food processor, grind the toasted Sesame Seeds with the Salt until they are a fine meal. If you continue to process them, it will make sesame butter and will make clean up that much harder.
• In a large saucepan, scald Half & Half, Milk and Cream. Add ground Sesame Seeds and simmer on low for 10 minutes. Kill the heat and let steep for 10 to 20 minutes. The cream mixture should taste strongly of sesame seeds.
• While Cream is steeping, whisk together Egg Yolks with the Sugar until pale and fluffy. Whisk in Vanilla.
• Temper the Egg Yolks by gradually adding hot Cream into the bowl, whisking constantly (add at least half of the hot cream). Pour the Egg mixture back into the sauce pan with the remaining cream and whisk in the Peanut Butter.
• Cook on low, CONSTANTLY stirring the mixture with a high-temp rubber spatula or wooden spoon. When the custard is thick enough to hold a clean line on the back of your spoon, pour through a fine mesh strainer into a clean container, pressing out any juice from the left over seeds/peanuts.
• Cool for several hours or overnight.
• Stir up mixture and freeze in your ice cream maker according to manufacturer's instructions.