Sunday, August 7, 2011

Peanutty Peanut Butter Ice Cream



9 large egg yolks
¾ cup granulated sugar
4 cups half and half
1 teaspoon vanilla extract
½ cup smooth peanut butter, choose one without added sugar
Chopped peanuts, optional


Whisk together the egg yolks and sugar in a medium bowl until pale and frothy, about 5 minutes, or use a hand held mixer to combine the ingredients.

Warm the half and half and the vanilla in a deep sauce pot over medium low heat until it just begins to simmer. Do not let the half and half boil. Remove the pan from the heat.

Pour a small amount of the warm half and half into the egg yolks, stirring constantly to temper (prevent from cooking) the eggs. Pour the tempered eggs into the pot with the half and half.


Place the pot back onto the burner over medium low heat. Use a wooden spoon to constantly stir the custard until it thickens, coats the back of a spoon, about 8 to 10 minutes. Remove the custard from the heat and whisk in the peanut butter until smooth.

Cool the custard by first pouring it into a medium size bowl. Place this bowl into a larger bowl filled with ice cubes. Cool the custard in the bowl for 10 to 20 minutes, whisking every couple of minutes. Remove the custard bowl from the ice bath, cover with plastic wrap and refrigerate for at least 4 hours to chill completely.

Freeze the ice cream according to the directions on your ice-cream machine, pouring the custard into the frozen bowl component. You can add chopped peanuts at this point. Churn according to your machine’s instructions for soft to firm ice cream. Store in an airtight container.

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