Peanut Butter Ice Cream
- Yield 6 cups
- Prep 25 minutes
- 3 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups granulated sugar
- 8 large eggs
- 1/2 cup natural peanut butter at room temperature
- 1 teaspoon kosher salt
- In a 4-quart saucepan, combine milk, cream, and half of sugar and bring to a boil over medium-high heat. Meanwhile, in a bowl, beat yolks and remaining half sugar until smooth, heavy, and pale yellow, about 30 seconds.
- When cream mixture comes to a boil, whisk, remove from heat, and, in a slow stream, pour half of cream mixture over yolk-sugar mixture, whisking constantly until blended.
- Return pan to stovetop over low heat. Whisking constantly, stream yolk-cream mixture back into pan.
- With a wooden spoon, continue stirring until mixture registers 165 to 180 degrees on an instant-read thermometer, about 2 minutes. Do not heat above 180 degrees, or eggs in base will scramble. Mixture should be slightly thickened and coat back of spoon, with steam rising, but not boiling. (If you blow on the back of the spoon and the mixture ripples, you’ve got the right consistency.)
- Pour into a clean airtight container and refrigerate for 12 to 24 hours.
- Mix peanut butter and salt into base with an immersion blender or a hand mixer.
- Process in an ice cream maker according to manufacturer’s instructions. Scrape into an airtight storage container. Freeze for a minimum of 2 hours before serving.
To make a peanut butter ice cream sandwich, pair with peanut butter Cap’N Crunch cookies.
Reprinted with permission from the publisher Houghton Mifflin Harcourt from the Coolhaus Ice Cream Book by Natasha Case, Freya Estreller with Kathleen Squires. © 2014