Making homemade ice cream can feel like a huge undertaking, but this simple peanut butter ice cream recipe makes it easy. Best part? It comes together with just a few quick steps. First, you’ll prepare a simple milk and brown sugar mixture that’s gently simmered until the granules dissolve. Then, you’ll make it a custard by slowly introducing a lightly beaten egg until the ice cream batter coats the back of a spoon. Finally, adding creamy peanut butter—off the heat—until thoroughly melted makes this recipe one for the books. Meanwhile, cream and vanilla further enhance the mixture. After refrigerating it overnight and a quick freeze, a rich peanut butter ice cream is ready to churn.
Ingredients for Peanut Butter Ice Cream
- Whole milk: The high-fat content of whole milk helps give the ice cream base a more luxurious mouthfeel and creamy consistency. Although milk with lower fat content will also work for this ice cream recipe, whole milk will achieve the most richness.
- Brown sugar: When measuring brown sugar, make sure the measuring cup is firmly packed and the surface is leveled with the back of a knife for adequate measurement. Light or dark brown sugar works well in this recipe. The main difference is the molasses content, as dark brown sugar contains more molasses than light brown sugar.
- Salt: A small amount of salt in this recipe helps balance the sweetness of the brown sugar and bring out the nutty notes of the creamy peanut butter.
- Egg: Gently warming the lightly beaten egg with a small amount of the hot milk mixture helps temper the eggs to prevent them from scrambling once added to the ice cream base.
- Creamy peanut butter: Creamy peanut butter infuses the ice cream mixture with buttery nuttiness as it slowly melts. Choose a high-quality product, as this is the main flavoring component in this simple recipe.
- Heavy whipping cream: Heavy whipping cream adds additional richness to the milky base, resulting in a thick and creamy consistency.
- Vanilla extract: Infuse the batter with high-quality vanilla extract. For even more flavor, add a whole vanilla bean, which gives the batter a speckled, rustic look.
Directions
Step 1: Make the ice cream batter
In a large, heavy saucepan, heat the milk, brown sugar and salt until bubbles form around the side of the pan. Whisk a small amount of the hot mixture into the egg. Return all to the pan, whisking constantly.
Step 2: Prep the batter for refrigeration
Cook and stir over low heat until the mixture is thickened and coats the back of a spoon. Remove it from the heat and whisk in the peanut butter. Quickly transfer it to a bowl, place it in ice water and stir for 2 minutes. Stir in the cream and vanilla. Press waxed paper onto the surface of the custard. Refrigerate it for several hours or overnight.
Step 3: Freeze the ice cream
Fill the cylinder of an ice cream maker 2/3 full and freeze according to the manufacturer’s directions.