Peanut Butter Ice Cream Recipe

Peanut Butter Ice Cream Recipe
Peanut Butter Ice Cream Recipe photo by Taste of Home
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Peanut Butter Ice Cream Recipe

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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
Recommended: 9 Snack Ideas for Kids
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling Process: 20 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling Process: 20 min. + freezing

Ingredients

  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 3 egg yolks
  • 1-3/4 cups milk
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 3 packages (16 ounces each) peanut butter cups, crumbled
  • 2 cups evaporated milk
  • 1 tablespoon vanilla extract

Directions

Combine gelatin and water in a small bowl; stir until softened. Set aside. In a saucepan, beat egg yolks and milk. Stir in sugar and salt. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 12-15 minutes. Remove from the heat. Add peanut butter cups and softened gelatin; stir until melted. Set saucepan in ice and stir the mixture for 5-10 minutes. Stir in evaporated milk and vanilla. Cover and refrigerate overnight. When ready to freeze, pour peanut butter mixture into the cylinder of an ice cream freezer. Freeze according to manufacturer's directions. Yield: about 1 quart.
Originally published as Peanut Butter Ice Cream in Country Woman May/June 1997, p33

Nutritional Facts

1/2 cup: 530 calories, 25g fat (11g saturated fat), 110mg cholesterol, 343mg sodium, 65g carbohydrate (60g sugars, 2g fiber), 13g protein.

  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 3 egg yolks
  • 1-3/4 cups milk
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 3 packages (16 ounces each) peanut butter cups, crumbled
  • 2 cups evaporated milk
  • 1 tablespoon vanilla extract
  1. Combine gelatin and water in a small bowl; stir until softened. Set aside. In a saucepan, beat egg yolks and milk. Stir in sugar and salt. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 12-15 minutes. Remove from the heat. Add peanut butter cups and softened gelatin; stir until melted. Set saucepan in ice and stir the mixture for 5-10 minutes. Stir in evaporated milk and vanilla. Cover and refrigerate overnight. When ready to freeze, pour peanut butter mixture into the cylinder of an ice cream freezer. Freeze according to manufacturer's directions. Yield: about 1 quart.
Originally published as Peanut Butter Ice Cream in Country Woman May/June 1997, p33

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