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Peanut Butter Ice Cream

 Peanut Butter Ice Cream
Meet the Cook: It's the big flock of ducks my husband and I used to raise that inspired me to create this recipe. When we found ourselves with a surplus of their eggs, ice cream seemed a good place to put them. Our three children are 23, 15 and 3. -Sigrid Guillot, Thibodaux, Louisiana
8 ServingsPrep: 15 min. + chilling Process: 20 min/batch. + freezing


  • 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 McCormick® Pure 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.

2 of 2

Peanut Butter Ice Cream (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1/2 cup) equals 530 calories, 25 g fat (11 g saturated fat), 110 mg cholesterol, 343 mg sodium, 65 g carbohydrate, 2 g fiber, 13 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.