Creamy Peanut Ice Cream
Dive into indulgence with this irresistibly rich and **Creamy Peanut Ice Cream**, a homemade treat brimming with nutty goodness and velvety texture. Crafted with roasted peanuts, creamy peanut butter, and a luscious custard base made from heavy cream, whole milk, and egg yolks, this recipe balances sweetness with a hint of salt for a perfectly rounded flavor. A touch of vanilla extract elevates the aromatic appeal, while the smooth and creamy consistency achieved through churning ensures every spoonful is pure delight. Perfect for satisfying peanut butter lovers or adding a gourmet twist to your dessert repertoire, this ice cream is ideal for serving in cones or bowls at any gathering. Prepare to savor the ultimate summer dessert—full of depth, flavor, and creamy enchantment.
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Recipe Information
Ingredients
- 1 cup unsalted roasted peanuts
- 3 quarters cup granulated sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 4 large egg yolks
- 0.5 cup creamy peanut butter
Instructions
Begin by placing the unsalted roasted peanuts into a food processor and process until they are finely ground. Set aside.
In a heavy-bottomed saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved and the mixture is hot but not boiling.
In a large bowl, whisk together the egg yolks until they are well blended and slightly thickened.
Gradually whisk about 1 cup of the hot cream mixture into the egg yolks to temper them, then pour the tempered yolks back into the saucepan with the remaining cream mixture.
Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 5-7 minutes. Do not let it boil.
Remove the saucepan from the heat and stir in the ground peanuts, creamy peanut butter, vanilla extract, and salt until well combined and smooth.
Pour the custard through a fine-mesh sieve into a large bowl to remove any solid pieces, and let it cool to room temperature.
Cover the bowl with plastic wrap and refrigerate the custard until it is thoroughly chilled, at least 4 hours or overnight.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
Transfer the churned ice cream to an airtight container, press a piece of plastic wrap directly onto the surface to prevent ice crystals, and freeze for at least 4 hours or until firm.
Serve the creamy peanut ice cream in cones or bowls and enjoy!
Nutrition Facts
Calories |
3920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.1 g | 386% | |
| Saturated Fat | 126.1 g | 630% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 1392 mg | 61% | |
| Total Carbohydrate | 214.2 g | 78% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 177.8 g | ||
| Protein | 76.4 g | 153% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 570 mg | 44% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1990 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
