PEANUT BUTTER CUP ICE CREAM
Rich, creamy, peanut butter ice cream loaded with chocolate peanut butter cups!
Provided by LoveTo Bake
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 3h20m
Yield 8
Number Of Ingredients 8
Steps:
- In a medium bowl, beat the sugar and eggs with an electric mixer until thick, about 3 minutes. Set aside. Pour milk into a small saucepan, and bring to a simmer over low heat. Gradually drizzle the hot milk into the eggs while whisking vigorously. Then pour the whole mixture into the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil.
- Remove from heat, and whisk in peanut butter. Allow to cool slightly, then whisk in the sweetened condensed milk, half-and-half and vanilla. Cover and refrigerate until chilled.
- Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Fold in peanut butter cups when mixture is still soft, then transfer to a container, and freeze until solid.
Nutrition Facts : Calories 386.6 calories, Carbohydrate 35.4 g, Cholesterol 88.9 mg, Fat 22.9 g, Fiber 1.9 g, Protein 13.3 g, SaturatedFat 7.6 g, Sodium 228.9 mg, Sugar 31.3 g
M & M PEANUT ICE CREAM
Simple and easy and impresses everyone! Pop it in the freezer just as the meat goes on the BBQ and serve at the end of the frenzy.
Provided by BluejeanBaby
Categories Frozen Desserts
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Do not open the 500 gm bag of M & M peanuts--stand on them in the bag to crush a bit. (Don't stomp it busts the bag and causes leakage).
- Remove half of the ice cream from the container and place in a mixing bowl.
- Fold in the coffee.
- Add the whole bag of M&M peanuts.
- Fold in the second half of the ice cream.
- Return it to the ice cream container--it will fit easily.
- Re-freeze.
- Serve on its own or in cones. Great after a BBQ.
Nutrition Facts : Calories 624.1, Fat 32.9, SaturatedFat 16.6, Cholesterol 71.6, Sodium 150.1, Carbohydrate 73.2, Fiber 3.2, Sugar 63.6, Protein 11.2
HOMEMADE PEANUT BUTTER ICE CREAM
The perfect peanut butter ice cream! Mix with peanut butter cups for an extra yummy treat. No eggs and no cooking required!
Provided by momtomany
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 3h10m
Yield 10
Number Of Ingredients 7
Steps:
- Combine sweetened condensed milk, evaporated milk, whole milk, peanut butter, sugar, and vanilla extract in an ice cream maker. Stir until sugar dissolves. Freeze according to manufacturer's directions until it reaches soft-serve consistency, adding peanut butter cups halfway through freezing cycle.
- Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Nutrition Facts : Calories 339.9 calories, Carbohydrate 39.4 g, Cholesterol 26.9 mg, Fat 16.6 g, Fiber 1.1 g, Protein 10.7 g, SaturatedFat 6.7 g, Sodium 189.4 mg, Sugar 37.2 g
PEANUT ICE CREAM
Posted this recipe for Zaar World Tour 2006. From one of my African cookbooks, highlighting Senegal, the peanut capital of the world. Cooking and prep times are approximate, and don't include freezing the ice cream.
Provided by Annisette
Categories Frozen Desserts
Time 3h15m
Yield 1 1/2 quarts
Number Of Ingredients 6
Steps:
- In 2-quart saucepan, immerse the unopened can of evaporated milk in boiling water to cover, and continue boiling for 20 minutes.
- Chill the can thoroughly for several hours, along with a 2-quart metal bowl and egg beater.
- Using the chilled egg beater, whip the cold evaporated milk in the cold bowl.
- Add lemon juice and sugar.
- In a 3-quart bowl, combine peanut butter, condensed milk, and milk.
- Fold the whipped mixture carefully into the peanut butter mixture until smooth.
- Pour into freezer trays or into a 6 cup mold and freeze.
Nutrition Facts : Calories 2564.3, Fat 132.7, SaturatedFat 46.2, Cholesterol 178.2, Sodium 1448, Carbohydrate 285.5, Fiber 10.5, Sugar 236.7, Protein 84.9
EASY VEGAN PEANUT BUTTER-MAPLE ICE CREAM
With a flavor like the inside of a peanut butter cup and a plush, velvety texture, this four-ingredient ice cream is one of the easiest, most satisfying dairy-free recipes of its kind. The key is to use unsweetened oat creamer as the base. Not only does it have a neutral flavor and thick texture, but its starches also help keep iciness at bay. Simmering the maple syrup to eliminate excess water is another trick to enhance creaminess, and the concentrated maple flavor is delightful. A topping of chocolate shavings or sprinkles is optional, but really drives home the peanut butter cup comparison.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 4h20m
Yield About 3 1/2 cups
Number Of Ingredients 6
Steps:
- In a small saucepan over medium-low heat, simmer maple syrup, stirring occasionally, until the mixture reduces by a third, 8 to 12 minutes. Remove from heat and let syrup cool completely, stirring it occasionally as it cools. You should have about 1/2 cup.
- Place syrup, creamer, peanut butter, vanilla and salt in a blender or food processor (or use an immersion blender), and blend until smooth, 30 seconds to 2 minutes. Pour ice cream into a loaf pan.
- Cover and place in the freezer to harden overnight or for at least 4 to 6 hours. Remove pan from the freezer at least 10 minutes before scooping and serving, topped with chocolate shavings or sprinkles, if you like.
PEANUT BUTTER ICE CREAM
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 25m
Yield About 1 1/2 pints
Number Of Ingredients 7
Steps:
- In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
- Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain through a fine-mesh sieve into a bowl. Whisk in peanut butter and vanilla extract. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
- Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 19 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 7 grams, Sodium 49 milligrams, Sugar 14 grams, TransFat 0 grams
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