I. Love. Ice cream.
I don’t know that there’s much else to say. Since making my own ice cream, I have become very aware of the artificial flavourings and ‘air’ in most store-bought ice cream.
The ice cream machine works very hard in our home – regardless of the season. This peanut butter ice cream is one of my favourites. It has a deep creaminess and is delicious with a butterscotch or salted caramel sauce.
I have made it with both smooth and crunchy peanut butter. Either works well.
I prefer to whisk the yolks till they are a very pale yellow before adding the warm milk mixture.
Stir the custard constantly, paying attention to the edges of the saucepan. When the custard thickens, and the marks from the whisk can be seen in the custard, it is ready.
Ensure that the custard is well chilled before churning. I recommend at least 12 hours.
Peanut Butter Ice Cream
1 cup whole milk
¾ cup sugar
3/4 cup creamy peanut butter
2 cups cream, divided
Pinch of salt
6 egg yolks
1 teaspoons vanilla extract
Warm the milk, sugar, peanut butter, 1 cup of the cream and the salt in a medium saucepan over medium-low heat, stirring until the sugar is dissolved and the peanut butter has melted.
Continue cooking until the mixture comes to a slight simmer – do not boil.
Whisk the egg yolks in a medium bowl until pale. Slowly pour the warmed milk mixture into the egg yolks, whisking constantly. Scrape the mixture back into the saucepan.
Place the saucepan over medium heat and stir constantly until the mixture thickens.
Stir in the remaining cup of cream.
Add the vanilla extract.
Cover with cling wrap, placing it directly onto the surface of the custard to prevent a skin forming. When it has cooled, transfer the custard to the refrigerator until completely chilled, at least 8 hours or overnight.
Churn the mixture in your ice cream maker according to the manufacturer’s instructions and transfer to the freezer.