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Add a photoFor all peanut butter lovers this a heavenly delicious, home-made summer dessert (and not only summer!).
Ingredients
- 1 ¼ cups milk
- ¾ cup sugar
- ⅛ tsp salt
- 3 eggs
- 1/3 cup smooth peanut butter
- 1 ½ cups heavy cream
- 1 tbs vanilla extract
- 4 tbs peanuts, unsalted, shelled, coarsely chopped, for sprinkling
- Bits of bitter chocolate, for sprinkling
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 ½ 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).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 6 servings | |
| Calories 392 | |
| Calories from Fat 218 | 56% |
| Total Fat 25.04g | 31% |
| Saturated Fat 11.27g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 133mg | 6% |
| Potassium 268mg | 8% |
| Total Carbs 34.01g | 9% |
| Dietary Fiber 1.3g | 4% |
| Sugars 30.82g | 21% |
| Protein 9.75g | 16% |
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