Peanut Butter Swirl Ice Cream

Peanut Butter Swirl Ice Cream

For added decadence, top this ultra-peanutty ice cream with chocolate sauce or hot fudge.Christopher Hirsheimer

This recipe is based on one in Bruce Weinstein's The Ultimate Ice Cream Book (William Morrow and Company, 1999).

Peanut Butter Swirl Ice Cream
This recipe is based on one in Bruce Weinstein's The Ultimate Ice Cream Book (William Morrow and Company, 1999).
Yield: makes about 1 quart

Ingredients

  • 1 cup milk
  • 34 cup sugar
  • 3 eggs
  • 1 cup smooth natural peanut butter
  • 1 12 cups heavy cream
  • 2 tsp. vanilla extract
  • 1 cup salted, roasted, shelled peanuts, chopped

Instructions

  1. Heat milk in a small saucepan over medium heat until just hot. Meanwhile, beat sugar and eggs together in a medium bowl until thick and pale yellow.
  2. Gradually whisk hot milk into egg mixture in bowl, then pour milk–egg mixture into saucepan. Return saucepan to medium-low heat and cook custard, stirring constantly with a wooden spoon, until it is thick enough to coat the back of the spoon, about 5 minutes. Remove saucepan from heat and stir in 12 cup of the peanut butter. Strain custard into a large bowl, let cool briefly, stirring often, then stir in cream and vanilla. Cover and refrigerate until cold, 6–8 hours.
  3. Process mixture in an ice cream maker according to manufacturer's directions, adding 12 cup of the chopped nuts to the ice cream 30 seconds before it has finished churning. Transfer to a bowl, quickly swirl in remaining 12 cup peanut butter, cover, and freeze until hard. Serve ice cream sprinkled with the remaining 12 cup nuts.