Peanut Butter Swirl Ice Cream

  • Serves

    makes about 1 quart


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


  • 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


Step 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.

Step 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 1⁄2 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.

Step 3

Process mixture in an ice cream maker according to manufacturer's directions, adding 1⁄2 cup of the chopped nuts to the ice cream 30 seconds before it has finished churning. Transfer to a bowl, quickly swirl in remaining 1⁄2 cup peanut butter, cover, and freeze until hard. Serve ice cream sprinkled with the remaining 1⁄2 cup nuts.

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