Peanut butter ice cream

Name: Peanut butter ice cream
Total time: 45 min
Yield: 8 servings
Ingredients: 305 ml milk; 150 g sugar; 0.12 tsps salt; 3 free range eggs; 86 g creamy peanut butter; 357 ml 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

305 ml

sugar

150 g

salt

0.12 tsps

free range eggs

creamy peanut butter

86 g

cream

357 ml

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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