Nothing quite says summer like homemade ice cream. Whip up a batch of this creamy Peanut Butter Ice Cream today!
We go through a respectable amount of peanut butter in our house. And it’s not in the way you might think. I do love a good peanut butter sandwich. (But no jelly for me. I prefer to eat my peanut butter sandwiches completely unadulterated by jelly.) Nope, we go through peanut butter because we have two dogs. Two dogs who both take pills.
If you’ve ever tried giving a dog a pill, you know exactly what I’m talking about here. You can try to be nice. You can try to trick them. You can even try to be stern. But it just doesn’t work. Been there, done that. We’ve even hidden the pills in cheese cubes. But sometimes they manage to eat the cheese and then spit out the pill. How is that even possible??
Enter peanut butter. It works like a charm, so we keep a little jar of creamy peanut butter right next to their pills. Maximus takes pills to control his itchy skin. It actually got so bad a couple of years back that he had to wear a cone of shame all day. But his vet found a combo of pills that works, and we gladly jumped at the chance to take his cone off. And little Ethel has a minor heart murmur. So she takes pills to control that. Sometimes I swear that we run a doggie pharmacy out of our kitchen. But our dogs are family, so we’ll do anything for them. Even stick our fingers in peanut butter.
So where am I going with this? Well, the other day I made a batch of homemade Peanut Butter Ice Cream. It’s one of Laura’s favorite flavors, and I wanted to surprise her with it when she got home. As I was making this ice cream, I noticed the dogs were right under my feet the whole time. I didn’t think much of it other than having to keep shooing them aside. Then it hit me. I had a jar of peanut butter out, and I wasn’t giving it to them. How rude of me.
If I had to describe this Peanut Butter Ice Cream with one word, it would be ‘creamy.’ I know what you’re probably thinking. It’s ice cream and it’s peanut butter. Of course it’s creamy. But seriously, y’all, this is one awesomely creamy dessert! I put the base in the ice cream maker about 20 minutes before Laura got home from work, so she walked in to a container of soft-serve Peanut Butter Ice Cream. Delicious! We managed to eat just a spoonful each before putting the rest into the freezer to harden up.
For the next couple of nights, we had a small bowl of ice cream after dinner. And yes, I did let the dogs lick the bowl on the last night. I’m bad like that.
Peanut Butter Ice Cream
For the Ice Cream
- 1 cup whole milk
- ⅓ cup peanut butter
- ½ cup sugar
- ¼ tsp salt
- 6 large egg yolks
- 2 cups heavy cream
- 2 tsp vanilla extract
For the Peanut Butter Swirl
- ⅓ cup peanut butter
- Place the milk and peanut butter in a medium saucepan. Heat over medium-low, stirring occasionally, until mixture just begins to simmer and peanut butter has melted completely.
- While the peanut butter mixture is heating, whisk together the sugar, salt and egg yolks in a medium bowl. Gradually pour the peanut butter mixture into the egg yolks; whisking vigorously the entire time.
- Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens noticeably and coats a wooden spoon. (~4-6 minutes)
- Remove mixture from heat and add the heavy cream; stir until well combined.
- Pour/gently press the mixture through a fine-mesh strainer into a clean container. Stir in the vanilla extract. Cover with plastic wrap, pressing the plastic directly onto the surface of the mixture, and refrigerate overnight.
- Pour the ice cream mixture into an ice cream maker and freeze according to the manufacturer's directions.
- Meanwhile, melt the peanut butter for the swirl in either a small saucepan or the microwave. Set melted peanut butter aside to cool slightly.
- Once churned, transfer ice cream into a freezer-safe container. Drop spoonfuls of melted peanut butter into container and swirl together using a butter knife. Serve immediately (softer ice cream) or transfer into the freezer for a couple of hours (harder ice cream).
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