45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 8 persons
Weight Per Serving: 139g
Price Per Serving: 0.64$
388kcal
Nutrition
Calories: 388kcal
Protein: 8.97%
Fat: 64.64%
Carbs: 26.39%
Ingredients
- 1.3 cupsmilk
- 0.8 cupsugar
- 0.1 tspsalt
- 3 eggs
- 0.3 cupcreamy peanut butter
- 1.5 cupscup heavy whipping cream
- 1 Tbsvanilla extract
- 4 Tbspeanutsunsalted shelled coarsely chopped for sprinkling
- 8 servingsbaker's chocolatefor sprinkling
Equipment
- bowl
- sauce pan
- whisk
- hand mixer
- ice cream machine
Directions
- Combine milk, sugar and salt in a saucepan; cook over medium heat, stirring occasionally until mixture almost boils. Reduce heat to low.
- Beat the eggs with a hand mixer or a whisk for 2 minutes until frothy.
- Gradually stir about cup of hot milk mixture into beaten eggs.
- Add eggs to remaining milk mixture.
- Cook over low heat, stirring constantly until slightly thickened, about 2-3 minutes.
- Remove from heat
- Whisk in peanut butter and mix well.
- Refrigerate at least 3 hours.
- Combine cream, vanilla extract, and chilled mixture, stirring with a whisk.
- Pour the mixture into an ice cream machine and churn until frozen.
- Transfer to plastic container and place in the freezer for an hour before serving.
- Serving: take it out of the freezer for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature.
- Sprinkle with chopped peanuts and chocolate bits.
- Easy suggestion: ice cream is best served in chilled glass or porcelain bowls. Scoop it with a hot, but dry, ice-cream spoon (soak it in boiling water, then wipe dry).
Nutrition Facts
Properties
Nutrition Score
8.6552173913043%
Flavonoids
Taste
Nutrients percent of daily need