Peanut Ice Cream – a delicious recipe with eggs, brown sugar, milk, peanut butter, whipping cream, unsalted peanuts. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine eggs and brown sugar; set aside.
2
Heat milk in a large saucepan over medium heat until hot.
3
Gradually stir a small amount of hot milk into egg mixture; add to remaining hot milk, stirring constantly.
4
Cook over medium heat, stirring often, until thermometer reaches 160u00b0 (about 3 to 5 minutes).
5
Remove from heat; stir in peanut butter and cool.
6
Stir in whipping cream and peanuts.
7
Pour mixture into freezer container of a 1-gallon hand-turned or electric freezer. Freeze mixture according to manufacturer's instructions.
8
Pack freezer with additional ice and rock salt; let stand 1 hour.
9
Serve with hot fudge sauce. Garnish, if desired.
10
Yields 2 1/2 quarts.
2089
kcal
Calories
164
g
Fat
102
g
Carbs
70
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 large eggs, lightly beaten, 1 c. firmly packed brown sugar, 3 c. milk, 2/3 c. creamy peanut butter, and more.
Yes, Peanut Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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