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Peanut Butter Ice Cream

Peanut butter ice cream made with a rich, cooked peanut butter custard base for a dense, creamy churn. Dense and pale golden-tan with roasted peanut depth and a silky finish from straining and chilling.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling + freezing 4 hours
Total Time 4 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Peanut butter ice cream custard
  • 2 cup heavy cream
  • 1 cup whole milk
  • 0.75 cup granulated sugar
  • 4 egg yolks
  • 0.75 cup creamy peanut butter
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Equipment

  • 1 ice cream maker
  • 1 saucepan
  • 1 fine mesh sieve
  • 1 mixing bowl

Method
 

Make the peanut butter custard
  1. Heat the heavy cream and whole milk in a saucepan over medium heat until steaming, then turn the heat to low so the mixture stays hot.
  2. Whisk the egg yolks with the granulated sugar in a mixing bowl until smooth, then slowly whisk in the steaming dairy to temper the yolks.
  3. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard reaches 175F.
  4. Remove the saucepan from the heat and whisk in the creamy peanut butter until completely smooth and glossy.
  5. Strain the custard through a fine mesh sieve into a clean bowl to remove any bits of cooked egg.
  6. Whisk in the vanilla extract and salt, then cool the custard over an ice bath until no longer hot.
Chill, churn, and freeze
  1. Cover and refrigerate the custard at least 4 hours or overnight until well chilled.
  2. Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions until thickened like soft-serve.
  3. Transfer to a container and freeze until firm, about 2 to 4 hours, for scoopable texture.

Notes

For the smoothest custard, keep the heat at medium-low and stir continuously as it thickens to 175F. Refrigerate covered up to 3 days before churning; after churning, freeze up to 2 weeks. Freezer yes: store airtight to prevent ice crystals. For a dairy-light option, use half-and-half instead of heavy cream, though the richness and churn texture will be softer.