Peanut Butter Ice Cream


  • 2 cups heavy cream
  • 2 cups whole milk
  • 1 cup salted cocktail peanuts
  • 6 large egg yolks
  • 2/3 cup sugar
  • ¼ teaspoon salt
  • ½ teaspoon pure vanilla extract
  • + 1 more ingredients
    • 1 cup chunky peanut butter

1. Heat cream, milk, and peanuts in a medium saucepan over medium heat until bubbles begin to form around edges. Remove from heat, cover, and let steep at room temperature for 3 hours (or refrigerate overnight). 2. Prepare an ice-water bath. Uncover cream mixture, and reheat until hot but not bo...

View full recipe at SpringPad


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