- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 1-3/4 cups milk
- 1 cup sugar
- 1/4 teaspoon salt
- 3 egg yolks
- 3 packages (16 ounces each) peanut butter cups, crumbled
- 2 cups evaporated milk
- 1 tablespoon vanilla extract
- In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; set aside.
- In a large saucepan, heat milk to 175°; stir in sugar and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Add peanut butter cups and softened gelatin; stir until melted.
- Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in evaporated milk and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
- Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: about 1 quart.
Originally published as Peanut Butter Ice Cream in Country Woman May/June 1997, p33
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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