Salted Peanut Butter Ice Cream
adapted from: Pretty.Simple.Sweet.
Ingredients
2 cups (480 ml) Milk
2 cups (480 ml) heavy Cream
1 tsp Vanilla extract
6 Egg yolks
1 cup (200 g) Sugar
½ cup Peanut butter
1 tsp freshly ground Salt
Method
In a medium bowl, whisk together egg yolks and sugar until well combined and pale. Set aside.
In a medium saucepan, heat milk, cream, and vanilla on medium heat to just before boiling point. Remove from heat and gradually pour hot mixture into egg mixture while simultaneously whisking the egg mixture constantly until smooth.
Transfer mixture back into the saucepan. Cook over medium-low heat, whisking constantly and vigorously until mixture thickens and covers the back of a spoon (if you have a thermometer, it should reach 80°C). Remove from heat and, while still warm, add peanut butter and salt and mix until combined.
Allow mixture cool to room temperature while stirring occasionally. Place in refrigerator for several hours until completely chilled.
Pour custard into ice cream machine and churn, following manufacturer’s instructions, until it reaches a soft consistency. Transfer to a large container, cover, and freeze until firm, at least 2 hours.
Notes
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