About this recipe:Delicious peanut butter ice cream made by combining sugar, eggs, milk, peanut butter, condensed milk, single cream, vanilla and broken chunks of peanut butter cups. Serve this decadant treat for dessert or as a snack.
Makes: 1 litre
4 tablespoons caster sugar
250ml full fat milk
200g peanut butter
175ml sweetened condensed milk
125ml single cream
2 teaspoons vanilla extract
12 miniature peanut butter cups, chopped
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In a medium bowl, beat the sugar and eggs with an electric mixer until thick, about 3 minutes. Set aside. Pour milk into a small saucepan and bring to a simmer over low heat. Gradually drizzle the hot milk into the eggs while whisking vigorously. Then pour the whole mixture into the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil.
Remove from heat and whisk in peanut butter. Allow to cool slightly, then whisk in the sweetened condensed milk, single cream and vanilla. Cover and refrigerate until chilled.
Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Fold in peanut butter cups when mixture is still soft, then transfer to a container and freeze until solid.
Miniature peanut butter cups can be purchased online.
I used normal peanut butter from a jar (crunchy) and added more cream as it didnt make much. I also added melted chocolate and choc chips at the end. I make a lot of ice cream and this is the best I have made so far! Seriously good. - 28 Mar 2015
One of the best ice cram I ever had. Creamy and full of rich flavour, instead of branded peanut butter ( which is hard and too salty for my taste) I used the one from indian shop, which is creamier and more sweet. The recipe itself is easy to follow, as I don't have icecream maker i just placed it into plastic box and shake it every couple hours of so two or three times. Definitely will be repeated 😋 - 19 Jun 2016