I ordered Wild Friends Chocolate Coconut Peanut Butter recently and have been using it on many things – especially toast at breakfast. And it looks like now they have a Pumpkin Spice variety that I have to try. I’m a sucker for seasonal treats, so obviously I need to get myself that flavor.. On payday it looks like I’m placing an order. Anyway – the chocolate coconut peanut butter snuck its way into my ice cream!
This month Random Recipe did something a little different than usual. Rather than pick a random cookbook from our collections, Dom challenged us to search the internet to search for a recipe with the theme “something sweet.” I’ll never get over this ice cream phase it seems, so I googled “ice cream recipe” and found this gem from the Brown Eyed Baker. My ice cream turned out a little different than the original. For one, I used the flavored peanut butter (that you need in your life, I promise.) And secondly, that flavored peanut butter didn’t quite melt the same as traditional peanut butter, so I didn’t get a peanut butter swirl throughout – but rather.. these chunks of peanut butter that are delicious. I’m guessing it’s because the coconut oil doesn’t melt down the same way as the peanut oil used in the other flavors – but I don’t know. It didn’t melt very well.
But this ice cream is divine. In other news, Bloggers Scream For Ice Cream is having a free for all submission this month. So I’ll be sharing this ice cream there too.
Peanut Butter Ice Cream
1 cup milk
3/4 cup sugar
1 cup your favorite peanut butter, divided
2 cups heavy cream, divided
pinch of salt
6 egg yolks
2 tsp vanilla extract
1. Warm the milk, sugar, 1/2 cup of peanut butter, 1 cup of heavy cream, and the salt in a saucepan over medium heat, stirring until the sugar is dissolved and peanut butter has melted. Continue cooking the mixture until it comes to a slight simmer.
2. Pour the remaining 1 cup of heavy cream into a bowl and place a strainer on top.
3. In another bowl whisk together the egg yolks. Slowly pour the warmed milk mixture into the eggs, making sure you stir constantly so the eggs do not cook. Pour the mixture back into the saucepan.
4. Place the saucepan over medium heat and stir constantly with a rubber spatula, making sure to scrape the pan as you stir. Do this until the mixture thickens and coats the back of the spatula. This will take several minutes.
5. Pour the mixture through the strainer into the cold cream. Stir in the vanilla extract and place the bowl over an ice bath. Allow to cool. Then cover and place in the refrigerator until the mixture has completely cooled.
6. Freeze your ice cream per the instructions for your ice cream maker.
7. Melt the 1/2 cup of remaining peanut butter. Pour it over your newly frozen ice cream. Using a butter knife, gently whirl it into the mixture.
8. Place in the freezer and freeze overnight.
* makes 1 quart
* this recipe is also shared with Mix It Up Monday