Peanut Butter Cookie Ice Cream
Ingredients
The ice cream base
-
1
cup
whole milk
-
2
cups
whipping cream
-
¾
cup
sugar
-
4
large
egg yolks
-
¼
cup
creamy peanut butter
-
3
tablespoons
creamy peanut butter
The mix-ins
-
5-7
pieces
flourless peanut butter cookies
-
optional
peanut butter-chocolate style candies
Instructions
- Combine whole milk, whipping cream, and sugar in a saucepan and heat gently until bubbles form around the edges.
- In a bowl, whisk the egg yolks.
- Slowly drizzle the hot milk mixture into the egg yolks while whisking constantly to temper the eggs.
- Return the mixture to the heat and stir until thickened, reaching about 170 degrees.
- Remove from heat and stir in the peanut butter until melted and combined.
- Cool the mixture to lukewarm, then refrigerate overnight.
- Process the chilled mixture in an ice cream maker according to the manufacturer's instructions.
- Melt the remaining peanut butter in the microwave until soft.
- Gently stir in the underbaked peanut butter cookies into the finished ice cream.
- Layer the ice cream in a freezer-safe container, drizzling melted peanut butter as you go.
- Cover and freeze until firm, about 3-4 hours.
Nutrition Facts (estimated)
Servings
about 6
Calories
300
Total fat
20g
Total carbohydrates
28g
Total protein
6g
Sodium
100mg
Cholesterol
150mg
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