Peanut Butter Cookie Ice Cream
This luscious ice cream boasts a light, smooth peanut butter flavor, with ribbons of peanut butter and flourless peanut butter cookies running throughout. Top with any variety of peanut butter candy if desired.
Servings (1/2 cup) servings
Ingredients
- 1 cup whole milk
- 2 cups whipping cream
- ¾ cup sugar
- 4 egg yolks
- ¼ cup plus 3 tablespoons creamy peanut butter not natural style PB, divided
- 5-7 flourless peanut butter cookies underbaked slightly, see link to recipe below
- optional: any peanut butter-chocolate style candies
Instructions
- In a large saucepan, combine milk, cream, and sugar. Over medium-low heat, stirring very frequently, heat the mixture until bubbles form around the edges, and then remove pan from heat.
- While the mixture is heating, whisk egg yolks in a mixing bowl. After you’ve removed the cream mixture from heat, slowly drizzle the hot milk mixture (I suggest using a ladle, or a measuring cup with a spout) into the eggs while whisking constantly. If you add the cream mixture too quickly the eggs will scramble, so just do a little at a time. This process warms the egg yolks gently so you can move on to the next step.
- After you’ve added about a cup of the hot milk mixture, return the pan with the milk mixture to medium-low heat and slowly whisk in the egg mixture. Heat, stirring constantly, until thickened–it’s ready when you dip the back of a spoon into the mixture and, when you drag your finger through it, it leaves a trail. If you have a thermometer, shoot for about 170℉, and don’t go past 175℉. Remove the pan from heat and add ¼ cup peanut butter, stirring/whisking/mashing until it is melted and incorporated. Let mixture cool until barely lukewarm. You can transfer mixture to a separate bowl, or an ice bath, to speed up that process. Then cover and chill in the fridge overnight.
- Once chilled, process in ice cream maker according to manufacturers instructions. When ice cream is nearing completion, place remaining 3 tablespoons peanut butter in a bowl and heat in microwave until just melted enough to drizzle (but not hot), about 20-30 seconds. When ice cream is finished, gently stir in cookies by hand. Layer into a freezer safe container, adding drizzles of the softened peanut butter as you go. Smooth out top, cover, and freeze until firm enough to scoop. If desired, serve with additional candies or cookies on top.
Notes
- Flourless Peanut Butter Cookie Recipe
- Yields: About 1 1/2 quarts
Nutrition
Serving: 0.5cup, Calories: 317kcal, Carbohydrates: 21g, Protein: 6g, Fat: 24g, Saturated Fat: 12g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Cholesterol: 115mg, Sodium: 98mg, Potassium: 164mg, Fiber: 1g, Sugar: 20g, Vitamin A: 708IU, Vitamin C: 0.2mg, Calcium: 70mg, Iron: 1mg
Calories: 317kcal
Cost: $10
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