If you love peanut butter but not the calories, this is the ice cream for you. I used peanut powder instead of peanut butter. If you're not concerned about the calories, check out my substitutions below. Head over to Nadia's Kitchen Creations to watch me make it.
Peanut Butter Ice Cream – Recipe
1 cup Peanut Butter Powder**
1 pinch of salt. Omit if using a salted peanut butter powder
1 tsp of vanilla extract or scrape 1/4 of a vanilla pod
1/2 to 3/4 cup of sugar
3 cups of 2% milk or higher OR half-half OR non-dairy milk substitute*
1 whole egg, beaten
2-3 tbsp of peanut butter (at the end)
Add milk, sugar & salt to a medium saucepan over medium heat. Stir continuously with a whisk for 5 minutes to make sure that sugar is fully dissolved.
Add the egg, whisking quickly at the same time, until the mixture starts to thicken. 5-10 minutes.
Add Peanut butter powder to the mix, continuing to whisk. Keep whisking for another 5 minutes. The mixture will continue to thicken. Take off of the heat.
Using a fine strainer, strain into a heat proof bowl. Let cool for about 10-15 minutes. Cover with plastic wrap or wax paper (shiny side up). Making sure it touches the surface of the custard, to prevent a skin from forming.
Can be left in fridge for 2 days. Make sure the mixture is cooled completely before freezing. If not the freezing may take double the amount of time or more.
Follow the directions on your ice cream maker and enjoy!
* The higher the fat content (peanut butter, milks), the creamier/smoother the final product will be.
**You can substitute the peanut powder (I used unsalted, no sugar added) for peanut butter. For the drizzle I used unsalted, no sugar added peanut butter.
Some items found online:
►PB&Me Natural: 100 Percent Peanuts Powdered Peanut Butter (Sugar-Free) 453 grams
►Sweetcane Turbinado Sugar, 1Kg
►Yupik Mediterranean Fine Sea Salt, 1 Kilogram
►Pyrex Prepware 1-Quart Measuring Cup, Clear with Red Measurements
(This post is not sponsored but it does contain affiliate links.)
Till next time,