Peanut butter ice cream

Name: Peanut butter ice cream
Total time: 45 min
Yield: 8 servings
Ingredients: 1.25 cups milk; 0.75 cup sugar; 0.12 tsps salt; 3 free range eggs; 0.33 cup creamy peanut butter; 1.5 cups cream; 1 Tbs vanilla extract; 4 Tbs unsalted peanuts; 8 servings baking bar

Creamy and rich peanut butter ice cream, a delightful treat perfect for a gluten-free and lacto ovo vegetarian diet. It is an ideal dessert to enjoy during the summer season.

Ingredients

milk

1.25 cups

sugar

0.75 cup

salt

0.12 tsps

free range eggs

creamy peanut butter

0.33 cup

cream

1.5 cups

vanilla extract

1 Tbs

unsalted peanuts

4 Tbs

baking bar

8 servings

Method

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:

387 kcal

Carbs

26 g

Fat

28 g

Protein

8 g

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