I love all things peanut butter and all things ice cream, so wouldn’t it make sense to combine the two? I’ve been on a macaron kick lately and it leaves me with a ton of egg yolks. No better way to use them up then to make some homemade ice cream. This is an easy recipe that requires an ice cream machine. If you don’t have one, they are pretty cheap these days and once you make your own ice cream, there’s no looking back. I hope you give this recipe a try. Of course if you want just plain vanilla, feel free to omit the peanut butter.
1 1/2 cups heavy cream
1 cup whole milk
1/2 cup granulated sugar, divided
1 teaspoon pure vanilla extract
5 large egg yolks
1/2 cup peanut butter (smooth or crunchy, whichever you prefer)
Combine the heavy cream and the milk along with 1/4 cup of the sugar into a medium saucepan. Add in the vanilla extract and bring the mixture to a simmer, stirring to dissolve the sugar. Remove from heat. Whisk the egg yolks and the remaining 1/4 cup of sugar into a medium bowl until pale, about 2 minutes. Gradually whisk in 1/2 cup of the warm cream mixture to temper the eggs. Transfer the yolk mixture into the remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 2-3 minutes. Strain the custard into a medium bowl set over a bowl of ice water; let cool, stirring occasionally. Pour the mixture into an ice cream maker and immediately drop in spoonfuls of the peanut butter. Process according to the manufacturer’s instructions. Transfer to an airtight container, cover and freeze until firm. Or if you can’t wait, go ahead and eat it now. Makes about 3 1/2 cups.