Toasted Sesame Peanut Butter Ice Cream Recipes

TOASTED SESAME & PEANUT BUTTER ICE CREAM

Steps:

• Toast Sesame Seeds in a saute pan on medium-low heat or on a cookie sheet in the oven until seeds begin to brown and smell toasty (remember to constantly shake them -- they burn quick!
• In a spice grinder or small food processor, grind the toasted Sesame Seeds with the Salt until they are a fine meal. If you continue to process them, it will make sesame butter and will make clean up that much harder.
• In a large saucepan, scald Half & Half, Milk and Cream. Add ground Sesame Seeds and simmer on low for 10 minutes. Kill the heat and let steep for 10 to 20 minutes. The cream mixture should taste strongly of sesame seeds.
• While Cream is steeping, whisk together Egg Yolks with the Sugar until pale and fluffy. Whisk in Vanilla.
• Temper the Egg Yolks by gradually adding hot Cream into the bowl, whisking constantly (add at least half of the hot cream). Pour the Egg mixture back into the sauce pan with the remaining cream and whisk in the Peanut Butter.
• Cook on low, CONSTANTLY stirring the mixture with a high-temp rubber spatula or wooden spoon. When the custard is thick enough to hold a clean line on the back of your spoon, pour through a fine mesh strainer into a clean container, pressing out any juice from the left over seeds/peanuts.
• Cool for several hours or overnight.
• Stir up mixture and freeze in your ice cream maker according to manufacturer's instructions.

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.

TOASTED MARSHMALLOW PEANUT BUTTER ICE CREAM SANDWICHES

Steps:

• Heat oven to 325°F. Remove cookies from package and place 2 inches apart on ungreased cookie sheet. Bake 16 to 18 minutes until golden brown. Cool 2 minutes on cookie sheet, then transfer to cooling rack to cool completely.
• Heat oven broiler. Line cookie sheet with parchment paper. Arrange marshmallows in single layer on cookie sheet. Broil 5 to 6 inches from broiler flame, rotating cookie sheet as needed until marshmallows are evenly toasted.
• To blender, add toasted marshmallows, peanut butter, sugar, salt, half and half and vanilla. Blend on high 1 minute until smooth. Pour mixture into airtight container. Seal and refrigerate 3 hours until thoroughly chilled.
• Pour chilled mixture into ice cream maker. Churn according to manufacturer's directions. Transfer to airtight container. Seal and freeze 3 hours until firm.
• Scoop 3 to 4 tablespoons firm ice cream onto bottom side of 6 cookies. Top with remaining 6 cookies to form sandwiches. Working quickly, wrap each sandwich tightly in plastic wrap and freeze for 1 hour.

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.

DECADENT PEANUT BUTTER SOY ICE CREAM

Steps:

• In a large saucepan, whisk together sugar, cornstarch, soy milk, and peanut butter.
• Bring to a boil over medium heat, whisking frequently, and boil whisking constantly for one minute; remove from heat.
• Whisk several large spoonfuls of hot milk mixture into egg, then whisk egg back into saucepan of hot milk.
• Return saucepan to heat and cook over medium flame, whisking constantly, until mixture returns to a boil. It will have thickened slightly.
• Refrigerate until cold (I first cool by carefully putting the pan into a sinkful of cold water). The cooking time does not take the cooling time into account.
• Freeze mixture in ice cream maker according to manufacturer's directions. Add chips towards the end of the freezing process.

CHOCOLATE-PEANUT BUTTER SHEET PAN ICE CREAM SANDWICHES

Steps:

• Place a rack in center of oven and preheat to 350°F. Generously coat a 18x13" rimmed baking sheet with nonstick spray . Melt 1 cup (2 sticks) butter in a small saucepan over medium heat. Let cool slightly.
• Whisk together cocoa powder, kosher salt, baking powder, and 1½ cups sugar in a medium bowl. Drizzle in butter; reserve saucepan. Whisk until butter is incorporated, then add vanilla and 2 eggs and whisk until batter is glossy and smooth. Add 1¼ cup flour and whisk until no dry streaks remain.
• Melt remaining ¼ cup (½ stick) butter in reserved saucepan over medium heat. Remove from heat, add peanut butter, and whisk until smooth. Whisk in remaining 1 egg and ½ cup sugar, then add remaining ½ cup flour and whisk until smooth.
• Pour chocolate batter into prepared pan and, using a rubber spatula or your fingers, smooth into an even layer, spreading all the way to the corners and sides; the batter will be quite thin. Dollop peanut butter batter over chocolate batter and press into an even layer. Sprinkle sea salt on top.
• Bake cookies until top looks dry and a tester inserted into the center comes out clean, 14-17 minutes (cookies will seem too soft, but they'll firm up as they cool). Let cookies cool in baking sheet, then use a sharp knife to cut into 32 pieces (8 across on long sides and 4 down on short sides). Carefully remove pieces from pan with a thin spatula.
• Meanwhile, line a rimmed 13x9" rimmed baking sheet or baking dish with plastic wrap, layering sheets both lengthwise and crosswise and leaving a few inches of overhang on all sides. Transfer softened ice cream to prepared pan and spread into an even layer. Fold overhang up and over the top and freeze ice cream until firm, at least 1 hour.
• When you're ready to assemble sandwiches, use plastic overhang to transfer frozen ice cream block to a cutting board. Working quickly, cut into 16 pieces (4 across on long sides and 4 down on short sides-mirroring half of the cookie slicing method above). Sandwich each ice cream rectangle between 2 cookies, arranging cookies top side out and place on a baking sheet. Freeze until firm all the way through, then transfer sandwiches to an airtight container or individually wrap in foil. Keep frozen until ready to serve.