“Creamy peanut butter is recommended for this recipe; not reduced fat or home-made peanut butter.”
1 quart

Ingredients Nutrition


  1. In a mixing bowl, beat the sugar into the eggs until thickened and pale yellow; set aside.
  2. In a saucepan, bring the milk to a simmer; slowly beat the hot milk into the eggs and sugar mixture.
  3. Pour the entire mixture back into the pan and place over low heat.
  4. 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).
  5. Remove pan from heat and beat in the peanut butter.
  6. Pour the hot custard through a strainer into a large clean bowl.
  7. Allow the custard to cool slightly.
  8. Stir in the cream and vanilla; cover and refrigerate until cold or overnight.
  9. Stir the chilled custard; then freeze in 1 or 2 batches in you ice cream maker according to manufacturer’s directions.
  10. When finished, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer-safe container and freeze several hours.
  11. *Chocolate Peanut Butter Ice Cream: add ½ cup miniature chocolate chips to the machine when the ice cream is semifrozen; allow the machine to mix in the chips; proceed as directed.

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