Peanut butter ice cream
If you want to add more gluten free and lacto ovo vegetarian recipes to your repertoire, Peanut butter ice cream might be a recipe you should try. This recipe serves 8 and costs 62 cents per serving. One portion of this dish contains roughly 9g of protein, 27g of fat, and a total of 378 calories. This recipe from Foodista has 24 fans. If you have milk, heavy cream, smooth peanut butter, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Summer. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 30%. This score is not so super. Two-Ingredient Ice Cream (Reese's Mini Peanut Butter Cup Ice Cream), Two-Ingredient Ice Cream (Reese's Mini Peanut Butter Cup Ice Cream), and Healthier Sundaes (Whole Grain Peanut Butter Cookies + Peanut Butter Bananan Ice Cream) are very similar to this recipe.
Servings: 8
Ingredients:
1 ¼ cups milk
¾ cup sugar
⅛ tsp salt
3 eggs
1/3 cup smooth peanut butter
1 ½ cups heavy cream
1 Tbs vanilla extract
4 Tbs peanuts, unsalted, shelled, coarsely chopped, for sprinkling
Bits of bitter chocolate, for sprinkling
Equipment:
sauce pan
hand mixer
whisk
ice cream machine
bowl
Cooking instruction summary:
Combine milk, sugar and salt in a saucepan; cook over medium heat, stirring occasionally until mixture almost boils. Reduce heat to low. Beat the eggs with a hand mixer or a whisk for 2 minutes until frothy. Gradually stir about cup of hot milk mixture into beaten eggs. Add eggs to remaining milk mixture. Cook over low heat, stirring constantly until slightly thickened, about 2-3 minutes. Remove from heat Whisk in peanut butter and mix well. Refrigerate at least 3 hours. Combine cream, vanilla extract, and chilled mixture, stirring with a whisk. Pour the mixture into an ice cream machine and churn until frozen. Transfer to plastic container and place in the freezer for an hour before serving. Serving: take it out of the freezer for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature. Sprinkle with chopped peanuts and chocolate bits. Easy suggestion: ice cream is best served in chilled glass or porcelain bowls. Scoop it with a hot, but dry, ice-cream spoon (soak it in boiling water, then wipe dry).
Step by step:
1. Combine milk, sugar and salt in a saucepan; cook over medium heat, stirring occasionally until mixture almost boils. Reduce heat to low.
2. Beat the eggs with a hand mixer or a whisk for 2 minutes until frothy.
3. Gradually stir about cup of hot milk mixture into beaten eggs.
4. Add eggs to remaining milk mixture.
5. Cook over low heat, stirring constantly until slightly thickened, about 2-3 minutes.
6. Remove from heat
7. Whisk in peanut butter and mix well.
8. Refrigerate at least 3 hours.
9. Combine cream, vanilla extract, and chilled mixture, stirring with a whisk.
10. Pour the mixture into an ice cream machine and churn until frozen.
11. Transfer to plastic container and place in the freezer for an hour before serving.
12. Serving: take it out of the freezer for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature. Sprinkle with chopped peanuts and chocolate bits.
13. Easy suggestion: ice cream is best served in chilled glass or porcelain bowls. Scoop it with a hot, but dry, ice-cream spoon (soak it in boiling water, then wipe dry).
Nutrition Information:
covered percent of daily need
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