Salted Caramel Peanut Butter Ice Cream
Indulge in the ultimate combination of sweet, salty, and creamy with this Salted Caramel Peanut Butter Ice Cream recipe. Featuring a rich custard base made from heavy cream, whole milk, and whisked egg yolks, this dessert is elevated by ribbons of luscious salted caramel sauce and smooth, nutty peanut butter. A sprinkle of flaky sea salt adds the perfect finishing touch, balancing the sweetness and enhancing the flavors. With its luxurious texture and addictive caramel-peanut butter swirls, this homemade ice cream is a gourmet treat that's surprisingly easy to make. Perfect for summer gatherings or as a decadent after-dinner dessert, this recipe is where comfort food meets frozen indulgence.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 2 teaspoons Pure vanilla extract
- 4 large Egg yolks
- 0.5 cup Peanut butter
- 0.5 cup Salted caramel sauce
- 1 teaspoon Sea salt
Instructions
In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and small bubbles start to form around the edges. Do not let the mixture boil.
In a separate bowl, whisk the egg yolks until smooth and slightly thickened.
Slowly ladle 1/2 cup of the warm cream mixture into the egg yolks, whisking constantly to temper the yolks and prevent curdling.
Pour the tempered yolks back into the saucepan with the rest of the cream mixture. Reduce the heat to low and cook, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon, about 5-7 minutes.
Remove the pan from the heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a large bowl to remove any cooked egg bits.
Cover the custard with plastic wrap, pressing the wrap directly against the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight.
Once the custard is thoroughly chilled, churn it in an ice cream maker according to the manufacturer's instructions. Once the mixture reaches a soft-serve consistency, transfer it to a freezer-safe container.
Gently fold in the peanut butter and salted caramel sauce, creating swirls in the ice cream. Be careful not to overmix, as you want to maintain distinct ribbons of peanut butter and caramel.
Sprinkle the teaspoon of sea salt evenly over the top, then cover the container with a lid or plastic wrap. Freeze for at least 2-3 hours or until firm.
Scoop and serve your Salted Caramel Peanut Butter Ice Cream straight from the freezer for a perfectly indulgent treat!
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 21.5 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 563 mg | 24% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 40.9 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 78 mg | 6% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 203 mg | 4% | |
*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.
