inspired by Jennie Perillo's Creamy Peanut Butter Pie.


1/2 stick salted butter
6 graham crackers
1/2 cup crunchy peanut butter
2 teaspoons vanilla extract
1 1/2 cups half and half
6 egg yolks
1/3 cup white sugar
1/3 cup brown sugar
pinch of salt
1 1/2 cups heavy cream

Preheat oven to 350°F.

Melt butter. Once it has melted, continuing cooking it until it smells nutty and the milk solids have turned light brown. Take off the heat and cool.

Bash graham crackers in a zip loc bag until they're almost a fine powder (a few bigger chunks are ok). In an ovenproof dish, mix together brown butter and pulverized graham crackers. Spread out in a thin layer and toast for about 10 minutes until it's one shade darker. Keep an eye on it the whole time.

Whip in a standing mixer (or by hand) the peanut butter and vanilla until softened. Set aside.

Whisk together half and half, yolks, sugars, and salt. Set aside.

Prepare an ice water bath. Place a fine strainer over a medium-sized bowl. Immerse bottom of bowl in a larger bowl filled with ice and water. Set aside.

Heat heavy cream in a medium-sized saucepan. Turn off heat as it starts to boil. Take off heat and slowly whisk into half and half/egg mixture. 

Pour back into the pot and cook on low heat. Stir with a wooden spoon until it thickens slightly. It's done when you drag your finger across the back of the wooden spoon and it leaves a trail.

Pour mixture through the strainer into the bowl that's over the ice bath. Whisk in softened peanut butter/vanilla mixture. Leave bowl in the ice bath until the custard is cool. Stir every 10 minutes or so. Place saran wrap on top surface of custard to prevent a skin from forming. Refrigerate custard for several hours. Churn in ice cream machine according to manufacturer's directions. Freeze for a few hours before serving. Top with brown butter graham cracker crumbs.