Peanut Butter Ice Cream Recipe - Cooking Index
Peanut Butter Ice Cream Recipe - Cooking Index
| 2 oz | 56g | Eggs (large) |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 2 cups | 474ml | Cream |
| 1 cup | 237ml | Milk |
| 1/3 cup | 65g / 2.3oz | Smooth peanut butter - * see note |
| 1/2 cup | 73g / 2.6oz | Chopped roasted peanuts |
| Salted or unsalted - chopped |
1) Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
2) Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
3) Pour about 1 cup of the cream base into a separate bowl and whisk in the peanut butter, a little at a time. Return the peanut butter mixture to the remaining cream base and stir until well blended.
4) Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
5) If you like a chunky peanut butter ice cream, add the peanuts when the ice cream begins to stiffen (about 5 minutes before it is done), then continue freezing until the ice cream is ready.
Makes 1 generous quart.
Source:
Ben and Jerry's Ice Cream and Dessert Book.
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