White Chocolate Peanut Butter Ice Cream – a delicious recipe with Egg Yolks, Sugar, White Chocolate Peanut Butter, White Chocolate Chips. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a bowl, whisk together egg yolks and sugar until pale and fluffy (a few minutes). Add half-and-half and whisk until combined. Transfer to a saucepan placed over medium/low heat. Bring to a simmer then continue to stir until mixtures starts to thicken (about 10 minutes). Lastly, stir in white chocolate wonderful peanut butter and stir until combined.
2
Keep stirring until mixture is thick enough to coat the back of a spoon. Remove from heat and allow to cool completely. Then chill for bit until mixture is cold (an hour or so in the freezer should do).
3
Put the ice cream base into your ice cream maker and churn according to manufacturer's instructions. Just before ice cream is done (or when your ice cream maker instructions specify to add any add-ins), drop in the white chocolate chips and finish churning. Put the ice cream into a freezer safe container. Freeze for a few more hours to set, then serve!
4
Note: Yields about 4 cups of ice cream.
637
kcal
Calories
42
g
Fat
50
g
Carbs
23
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 5 ingredients. The key ingredients include: 2 whole Egg Yolks, 1/2 cups Sugar, 2-1/2 cups Half-and-half, 1 cup White Chocolate Peanut Butter (such As White Chocolate Wonderful By Peanut Butter & Co), and more.
Yes, White Chocolate 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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