Peanut Butter Ice Cream Recipe

[gtrekker2003]

Hi!

Anybody know of a good peanut butter ice cream recipe? I'd like to make something with bits of Reese's peanut butter cups in it, similar to the Ben & Jerry's version.

I've looked at some recipes online however am not certain if I need to add eggs still or not, whether to heat the peanut butter with the custard mixture before adding eggs, etc.

Appreciate any advice.
Cheers,

gtrekker2003

[Non Cognomina]

Peanut Butter is my husband's favorite flavor of anything, and I frequently make a peanut butter ice cream for him in the summer. Start with a regular vanilla anglaise base, then stir in 2 tbsp of peanut butter (approximately) per cup of anglaise before you chill down the base. I usually strain the anglaise into a tall measuring cup (8 cup measure), add the appropriate amount of peanut butter and a pinch of salt (makes it taste peanut butterier), then buzz with a hand blender until smooth. Chill this down then use according to the directions for your ice cream maker.

To add the PB cups, freeze them first, then break them up by hand and add them at the very end to the turned ice cream. You will need to put the ice cream into a container and freeze it for several hours for best results. Good luck!

[gtrekker2003]

do you add egg yolks?

I usually make 2 cups of custard and add 4-5 eggs.......is this the same for peanut butter ice cream?

Loads of thanks!

[babette feasts]

I use the normal amount of egg yolks, but use a bit less cream in proportion to milk to compensate for the added fat from the peanut butter.

[Non Cognomina]

I use the basic anglaise method with these ingredients:

1 qt whole milk
8 oz sugar
1/2 vanilla bean
15 yolks

Cook the anglaise, strain into a large measuring up (I use an 8 cup), add 2 tbsp PB per cup of anglaise, buzz with a hand blender, then chill.

Use chilled base according to manufacturers instructions to make ice cream. There is no need to add additional yolks.

Stir in broken PB Cups candy at end of ice cream making cycle. Place ice cream in freezer for a few hours or over night for best results.

[gtrekker2003]

Loads of thanks, I can't wait to make this. I just realized I could probably also do something similar with dulce de leche. Yummy!

[chef chicklet]

There is one in the Cuisinart recipe book, not a custard base.
I can post it tomorrow if you like..