Peanut Butter Ice Cream Recipe By Tasty

PEANUT BUTTER ICE CREAM

Steps:

• Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl.
• In a medium bowl, whisk together the egg yolks and granulated sugar until smooth and pale yellow in color.
• Add the milk and peanut butter to a saucepan over medium heat. Whisk together until combined. Bring the milk mixture to a simmer and then remove from the heat. Be sure not to boil.
• Add about 1/2 cup of the hot milk mixture to the egg and sugar mixture and whisk constantly until combined.
• Then, add the tempered egg mixture back into the saucepan with the remaining hot milk.
• Heat the saucepan on low. Stirring constantly, heat until the base has thickened enough to coat the back of a spoon. This should take a few minutes.
• Strain the mixture into a bowl to remove any pieces of egg that may have cooked.
• Add the heavy cream, vanilla extract, and salt and stir to combine.
• Cover the bowl with plastic wrap making sure to have the plastic wrap touching the surface of the ice cream base. This will help keep it from forming a skin while chilling. Refrigerate for at least 3 hours, or until cold.
• Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer's instructions (mine took about 20 minutes), until it is thick and the consistency of soft-serve ice cream.
• Spoon the ice cream into a shallow container or a loaf pan. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid. Let sit at room temperature for about 5 minutes before serving.

HOMEMADE PEANUT BUTTER ICE CREAM

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.

PEANUT BUTTER ICE CREAM

Steps:

• In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; set aside. , In a large saucepan, heat milk to 175°; stir in sugar and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Add peanut butter cups and softened gelatin; stir until melted. , Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in evaporated milk and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

PEANUT BUTTER BANANA ICE CREAM RECIPE BY TASTY

Steps:

• Slice up your bananas into 1-inch (2 cm) slices.
• Spread on parchment paper on a baking sheet and freeze slices for 2 hours.
• Blend frozen slices in a powerful blender until it reaches a smooth consistency.
• Mix in remaining ingredients.
• Transfer to a small bowl or container and freeze for one hour, or until ready to serve.
• Scoop out ice cream.
• Enjoy!

TASTY PEANUT BUTTER S'MORES SMASH ICE CREAM BARS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Lightly grease the brownie pan with nonstick spray. Spread 2 tablespoons of brownie batter in each cup.
• Bake for 20 minutes, until the brownies are cooked through, but still soft. Let cool completely in the pan, about 20 minutes.
• While the brownies cool, take the ice cream out of the freezer to soften.
• Spread 1 heaping tablespoon of softened ice cream on top of each cooled brownie in the pan. Top the ice cream with a graham cracker square, pressing down to adhere. Freeze for 1 hour.
• Make the magic shell: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until smooth and all of the chips are completely melted.
• Line a baking sheet with parchment paper and place a wire rack on top. Pop out the ice cream bars from the pan and set them onto the wire rack.
• Coat each ice cream bar with 2 tablespoons of magic shell. Return to the freezer for 20 minutes.
• In a medium bowl, combine the heavy cream, peanut butter, and powdered sugar. Beat with an electric hand mixer for 4-6 minutes, until medium peaks form.
• Top each ice cream bar with 2 tablespoons of peanut butter whipped cream and a peanut butter cup half.
• Enjoy!