K’s Kitchen – Peanut Butter Ice Cream

The greatest part of making your own ice cream is that you can make flavors that aren’t available in stores!  I got an urge recently to eat peanut butter ice cream, which is not a flavor I can find easily where I live.  That problem was easily fixed – I just looked around some blogs until I found an ice cream recipe that sounded yummy!

I tend to make only custard-based ice creams. After experimenting with several recipes, I have found that I like making a custard-based ice cream with either milk or soy milk instead of heavy cream.

(adapted from Brown Eyed Baker. Makes around 500ml, or 1 pint)
Ingredients:
240 ml  + 120 ml soy milk
70g sugar
45g peanut butter
pinch of salt
3 egg yolks
1 teaspoon vanilla extract

Notes:
– This recipe has been halved from the original recipe
– The original recipe uses milk and cream, which I substituted with soy milk
– The original recipe specifically uses creamy peanut butter. I used chunky peanut butter because it was what I had on hand, and it worked perfectly well.  If bits of peanuts bother you, use creamy peanut butter.

Instructions:
1. Warm the soy milk (240 ml), sugar, peanut butter, and salt in a saucepan over medium-low heat until the sugar is dissolved and the peanut butter has melted.

2. Whisk the egg yolks.  Add  60 ml of the warmed milk to the egg yolks in a thin stream, whisking constantly.

3. Pour this mixture back into the saucepan, stir well.  Turn on the stove top to medium heat and stir constantly, scraping the bottom of the pan.

4. When the mixture coats the back of a wooden spoon, pour the custard through a sieve and stir into the remaining milk. Stir in the vanilla essence and cool the mixture over an ice bath.

5. When the mixture is cool, cover and put int he refrigerator until completely chilled, at least 8 hours.

6. Freeze the mixture in an ice cream maker, transfer to a freezer-safe container, and chill until completely solid.

This recipe made a very rich and creamy ice cream.  Brown Eyed Baker has also recently posted a recipe for Peanut Butter and Jelly ice cream, which also sounds delicious.

What kind of ice cream are you loving this summer?  Please let me know in the comments section!

xoxo, K

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2 thoughts on “K’s Kitchen – Peanut Butter Ice Cream”

  1. My math skills are not very good – could you also use the US measurements in your recipes?
    Any idea on how to make cinnamon ice cream – I had it once at a hotel and loved it!
    Thanks!

    1. Hi Linda! Thank you for commenting.

      You can google “cooking metric converter” to find an online converter. Hope that helps!

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