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Peanut Butter Ice Cream

Peanut butter ice cream made with a thick, churned custard base for a dense, pale golden-tan scoop with rich roasted peanut flavor. The method includes heating to 175°F, straining smooth, then chilling and churning for a creamy texture.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling + freezing 4 hours 20 minutes
Total Time 4 hours 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Peanut butter ice cream base
  • 2 cup heavy cream
  • 1 cup whole milk
  • 0.75 cup granulated sugar
  • 4 egg yolks
  • 0.75 cup creamy peanut butter
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Equipment

  • 1 ice cream maker
  • 1 saucepan
  • 1 fine mesh sieve
  • 1 ice bath

Method
 

Make the custard
  1. In a saucepan, heat the heavy cream and whole milk over medium heat until steaming, then whisk together to combine.
  2. In a bowl, whisk the egg yolks with the granulated sugar until smooth and slightly thick.
  3. Slowly whisk the hot cream mixture into the egg yolks in a thin stream, whisking constantly to prevent curdling.
  4. Return everything to the saucepan and cook over medium-low heat, stirring constantly, until the custard reaches 175°F (use a thermometer).
  5. Remove from heat and whisk in the creamy peanut butter until completely smooth and glossy.
Chill
  1. Strain the custard through a fine mesh sieve into a clean container, then whisk in the vanilla extract and salt.
  2. Cool the custard over an ice bath, stirring occasionally, until no longer hot.
  3. Cover and refrigerate for at least 4 hours or overnight, until very cold.
Churn and freeze
  1. Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions until it thickens to soft-serve consistency.
  2. Transfer to a freezer-safe container and freeze until firm.

Notes

Pro tip: keep the custard at a gentle medium-low heat and stir constantly—175°F is what gives the pale, thick custard body without scrambling. Refrigerate leftovers up to 3 days; freeze up to 2 months (for best texture, thaw in the fridge 10–15 minutes before scooping). For a dairy-light swap, use half-and-half plus lactose-free milk, but expect slightly softer texture after freezing.