Ingredients

The following ingredients have 4 Servings
  • 1 cup whole milk
  • ⅓ cup peanut butter
  • ½ cup sugar
  • ¼ tsp salt
  • 6 large egg yolks
  • 2 cups heavy cream
  • 2 tsp vanilla extract
  • ⅓ cup peanut butter

Instruction

  • Place the milk and peanut butter in a medium saucepan. Heat over medium-low, stirring occasionally, until mixture just begins to simmer and peanut butter has melted completely.
  • While the peanut butter mixture is heating, whisk together the sugar, salt and egg yolks in a medium bowl. Gradually pour the peanut butter mixture into the egg yolks; whisking vigorously the entire time.
  • Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens noticeably and coats a wooden spoon. (~4-6 minutes)
  • Remove mixture from heat and add the heavy cream; stir until well combined.
  • Pour/gently press the mixture through a fine-mesh strainer into a clean container. Stir in the vanilla extract. Cover with plastic wrap, pressing the plastic directly onto the surface of the mixture, and refrigerate overnight.
  • Pour the ice cream mixture into an ice cream maker and freeze according to the manufacturer's directions.
  • Meanwhile, melt the peanut butter for the swirl in either a small saucepan or the microwave. Set melted peanut butter aside to cool slightly.
  • Once churned, transfer ice cream into a freezer-safe container. Drop spoonfuls of melted peanut butter into container and swirl together using a butter knife. Serve immediately (softer ice cream) or transfer into the freezer for a couple of hours (harder ice cream).