PB Ice Cream
3/4 c sugar
3 large eggs
1 c milk
1/2 c creamy peanut butter
1 1/2 c heavy cream
2 tsp vanilla extract
3 large eggs
1 c milk
1/2 c creamy peanut butter
1 1/2 c heavy cream
2 tsp vanilla extract
In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow, set aside.
Bring the milk to a simmer in a heavy sauce pan. Slowly beat the hot milk into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble.
Bring the milk to a simmer in a heavy sauce pan. Slowly beat the hot milk into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble.
Remove from heat and beat in the peanut butter. Pour the hot custard through a strainer into a large, clean bowl. {I skipped this part & it was totally fine!}
Allow the peanut butter custard to cool slightly. Stir in the cream and vanilla. Cover and refrigerate until cold or overnight. Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions.
And like that's not bad enough...I chose to serve it with these little babies....oh yea...chocolate and peanut butter baby!!!
My super cute chocoholic helper!
