To Die for Peanut Butter Ice Cream – a delicious recipe with milk, sugar, peanut butter, cream, salt, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat the milk, sugar and peanut butter in a medium saucepan until bubbly and smooth.
2
Add 1 cup cream and cook for further 2 minutes,.
3
Place 1 cup cream into large mixing bowl with a sieve on top.
4
Beat egg yolks until shiny.
5
Add egg yolks to heated mixture and cook for a further 5 minutes or until spatula can be coated by custard.
6
Constantly mix the liquid.
7
Add your vanilla pod beans to the mixture just before taking off the heat.
8
Mix well.
9
Pour custard through sieve into remaining cream in mixing bowl.
10
Mix until smooth.
11
Place in fridge for atleast 9 hours.
12
Pour into ice cream machine and churn until a smooth, ice cream consistency is achieved.
13
Serve cold.
1492
kcal
Calories
115
g
Fat
64
g
Carbs
44
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 7 ingredients. The key ingredients include: 1 ½ cups milk, ¾ cup sugar, 1 cup peanut butter, 3 cups cream, and more.
Yes, To Die for Peanut Butter 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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