Salted Peanut Butter Ice Cream

Salted Peanut Butter Ice Cream

  • 2 cups heavy whipping cream, divided
  • 2 cups whole milk
  • 3/4 cup dark brown sugar
  • 5 egg yolks
  • 3/4 -1 cup natural peanut butter, divided (smooth or crunchy)
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1 tablespoon bourbon, optional

In a saucepan, whisk together 1 cup cream with the milk, brown sugar and egg yolks.  Add 1/2 cup peanut butter.  Over medium low heat, whisking constantly, warm the mixture until the peanut butter melts.  Continue to cook, but not boil, whisking constantly, until thick enough to coat the back of a spoon, about 5 minutes.  Remove from the heat and stir in the salt and vanilla.  Refrigerate until well-chilled, preferably overnight.

Whip the remaining 1 cup of cream with an electric mixer until soft peaks form.  Fold into the chilled custard.  Churn according to the manufacturer's instructions of your ice cream maker; during the last couple of minutes of churning, add the bourbon.  After churning, fold in 1/4 - 1/2 cup peanut butter, leaving visible ribbons of peanut butter throughout the ice cream.

Transfer to a container and freeze until firm, about 6 hours.


Yields about 2 quarts

Recipe from Curly Girl Kitchen
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