Crunchy Peanut Butter Ice Cream Recipes

PEANUT BUTTER ICE CREAM

Steps:

• Using a handheld mixer, cream the peanut butter, sugar, salt, and vanilla in a large bowl until smooth. Add 1 cup of half-and-half and beat on low speed until well mixed. Add the rest of the half-and-half and the cream and whisk by hand-if you try to use your mixer you will end up with it splattering all over the kitchen.
• Pour the mixture into ice cream maker and process for 25 to 30 minutes, or according to the manufacturer's directions. The ice cream will be on the soft side but can be eaten right away or put into the freezer to "cure" or harden up for a couple hours. Stored in an airtight container, the ice cream will keep at least a week in the freezer.

PEANUT BUTTER ICE CREAM

Steps:

• In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
• Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
• Strain through a fine-mesh sieve into a bowl. Whisk in peanut butter and vanilla extract. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
• Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

PEANUT BUTTER ICE CREAM PIE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a small bowl, mix together crushed graham crackers, 3/4 cup finely chopped peanuts, and sugar. Stir in melted butter or margarine. Press mixture into a 9 inch pie plate.
• Bake crust in preheated oven for 8 minutes. Chill.
• In a medium mixing bowl, mix ice cream and peanut butter together on medium-low speed until combined. Pour mixture into chilled crust. Sprinkle with 1/4 cup chopped peanuts. Freeze for at least 6 hours. Remove from freezer 10 minutes before serving.

CRUNCHY PEANUT BUTTER ICE CREAM

Steps:

• Combine the peanut butter and sugar until smooth.
• Add the milk.
• Blend on low speed until smooth and the sugar is dissolved. Stir in the heavy cream and the vanilla, only stirring as much as necessary.
• Follow your ice cream freezer instructions and process as directed.
• It's best to process for at least 8 hours, but it's still very tasty if you eat it right away--it will just be a little runny.
• I served this with dark chocolate ganache.

PEANUT BUTTER CRUNCH (ICE CREAM TOPPING)

Steps:

• Melt butter in a saucepan over medium heat. Stir in brown sugar until it softens. Slowly add milk and stir until sugar dissolves.
• Bring to a boil and cook until mixture reduces and thickens.
• Add peanut butter and mix thoroughly.
• Add peanuts and vanilla.
• Continue stirring until smooth.
• Serve warm over ice cream.

HOMEMADE PEANUT BUTTER ICE CREAM

Steps:

• Combine sweetened condensed milk, evaporated milk, whole milk, peanut butter, sugar, and vanilla extract in an ice cream maker. Stir until sugar dissolves. Freeze according to manufacturer's directions until it reaches soft-serve consistency, adding peanut butter cups halfway through freezing cycle.
• Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

PEANUT BUTTER ICE CREAM

Steps:

• 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, half-and-half 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.