Peanut butter ice cream

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Egg yolks
  • 2 Lrg eggs

• Condiments

  • 3/4 cup Peanut butter, creamy

• Baking & Spices

  • 3/4 cup Granulated sugar
  • 1 1/2 tsp Vanilla

• Dairy

  • 2 cup Heavy cream
  • 1 cup Milk

Found on ashleemarie.com

Description

Ingredients

• 3/4 C granulated sugar
• 2 Lrg eggs
• 2 egg yolks
• 1 C milk
• 3/4 C creamy peanut butter (chunky will get stuck in the machine)
• 2 C heavy cream
• 1 1/2 tsp vanilla

Directions

• Beat the sugar, eggs and egg yolks until they are thick and pale yellow
• In a saucepan bring the milk to a simmer
• Slowly beat the milk into the eggs (dont just pour it it will cook the eggs)
• Pour the entire mixture back into the saucepan and place over LOW heat
• Stir constantly until the custard thickens (be careful not to scramble the eggs)
• Remove from heat and stir in the peanut butter
• Pour through a strainer into a bowl and stir in the cream and vanilla
• Refrigerate overnight until cold.
• Run through your ice cream machine according to your machines directions
• You can eat it when done, or freeze at least 2 hours for firmer ice cream (my preference)