Peanut butter Ice Cream
Rich and creamy peanut butter ice cream is just dreamy. Serve in cones or on top of waffles with berry sauce for the perfect dessert.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 500 ml cream
- 300 ml milk
- 4 egg yolks
- 150 g sugar
- 200 g peanut butter I used organic, smooth peanut butter
In a bowl, whisk the egg yolks and sugar until light and frothy.
Heat the milk and cream in a saucepan to boiling point. Slowly whisk the cream mixture into the eggs and sugar. Mix in the peanut butter until smooth.
Transfer the mixture to an ice cream churner and churn according to manufacturer's instructions.
Once churned, place in the freezer until ready to serve.
Calories: 355kcal | Carbohydrates: 22g | Protein: 8g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 134mg | Sodium: 125mg | Potassium: 233mg | Fiber: 1g | Sugar: 18g | Vitamin A: 672IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg