Peanut Butteriest Ice Cream

Peanut Butteriest Ice Cream

tags (edit): Easy @Vogel @Try Soon! Ice Cream Desserts

For real peanut-butter-lovers, the ultimate in frozen treats: peanut butter-flavored ice cream studded with chunks of peanut butter cups. Non Cognomina makes a standard vanilla custard base using whole milk, strains it, then adds 2 tablespoons of peanut butter per cup of custard and emulsifies it with a hand blender. Chill thoroughly and freeze in your ice cream maker per manufacturer’s instructions. To add peanut butter cups, freeze them, then break them up by hand. Add to the ice cream right as it finishes churning. Pack the ice cream in a container and freeze it for a few hours or overnight for best results.

Ingredients

1 quart Whole milk
8 ounces Sugar
1/2 each Vanilla bean
15 each Egg yolks

Instructions
Cook the anglaise, strain into a large measuring up (I use an 8 cup), add 2 tablespoons peanut butter per cup of anglaise, buzz with a hand blender, then chill.

Use chilled base according to manufacturers instructions to make ice cream. There is no need to add additional yolks.

Stir in broken PB Cups candy at end of ice cream making cycle, while the ice cream is still soft. Place ice cream in freezer for a few hours or overnight for best results.

A variation on this recipe is also hosted on BigOven.com as recipe number 162989.

This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.

Yields: 4 Servings    posted as 162989
     Non Cognomina @ http://www.chow.com/digest/2578

notes:

Cuisine:   Uncategorized

Main Ingredient:   Eggs