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Peanut Butter Ice Cream

Prep Time:

15 minutes

Cook Time:

4 hours to chill 4 hours to freeze


3 Pints




3 cups whole milk

3 + 1/4 cup cups cream

1.5 cups ganulated sugar

2 cup peanut butter 

1/2 cup corn syrup 

2 tbs water

1 tsp salt

1 tsp vanilla 

8 large egg yolks


  1. Prepare an ice bath.

  2. In a large pot on med-high heat, slowly combine cream, milk, 1 cup sugar and 1/4 cup corn syrup until fully dissolved.

  3. In separate sauce pan combine 1 cup sugar, 1/4 cup corn syrup and 2 tbs water. Heat until mix reaches 300 degrees. Add 2 cups peanut butter. Stir quickly and toast until mixture looks like taffy. Remove from sauce pan on a plate.

  4. Cut in half, leave one half on the plate to try, place other half in the cream mixture and stir until disolved. 

  5. Prepare egg yolks.

  6. Take one cup of hot mixture and slowly pour into a small bowl with the 8 egg yolks, stirring constantly. This ensures the eggs will not curdle. Pour back into mix.

  7. Thicken mixture to where it will coat a spoon, heat to 185 degrees, remove immediately

  8. Strain through sieve into the ice bath bowl.

  9. Mix with immersion blender to help chill and emulsify for 30-60 seconds.

  10. Allow to chill to room temperature in the ice bath.

  11. Remove from ice bath and cover with airtight lid. Chill in fridge for 4 hrs minimum, until at least 40 degrees.

  12. Crumble remaining peanut butter mixture.

  13. Place mixture in ice cream maker and churn until desired consistency.

  14. Mix in peanut crumbles.

  15. Remove and place immediately in freezer for 2 hours.

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