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Peanut Butter Ice Cream

Peanut butter ice cream with a roasted, rich peanut depth made as a silky peanut butter custard, then churned for a dense, creamy scoop. This homemade peanut butter ice cream uses a cooked custard base that thickens to 175F for a smooth, thick texture.
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Prep Time 15 minutes
Cook Time 10 minutes
4 hours (chilling + freezing) 4 hours 4 minutes
Total Time 4 hours 29 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 462
Ingredients Equipment Method Notes

Ingredients
  

Peanut butter ice cream
  • 2 cup heavy cream
  • 1 cup whole milk
  • 0.75 cup granulated sugar
  • 4 egg yolks
  • 0.75 cup creamy peanut butter
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Equipment

  • 1 ice cream maker
  • 1 saucepan

Method
 

Make the custard base
  1. Heat the heavy cream and whole milk in a saucepan until steaming, not boiling, then lower the heat as needed to keep it at a gentle simmer.
  2. In a bowl, whisk egg yolks with granulated sugar until smooth, then slowly whisk the hot cream mixture into the yolks to temper.
  3. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard reaches 175F with a thickened, spoon-coating consistency.
Add peanut butter and chill
  1. Remove the custard from the heat and whisk in the creamy peanut butter until completely smooth and glossy.
  2. Strain through a fine mesh sieve, then whisk in vanilla extract and salt to fully incorporate.
  3. Cool the custard over an ice bath, stirring occasionally until it is noticeably cooler and thickens slightly.
  4. Refrigerate at least 4 hours or overnight, covering the surface to prevent a film from forming.
Churn and freeze
  1. Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions until it reaches a soft, thick churned texture.
  2. Transfer to a freezer-safe container and freeze until firm for scooping.

Notes

For the smoothest texture, whisk continuously while heating the custard and stop at exactly 175F to avoid scrambled egg bits. Chill until fully cold (at least 4 hours; overnight is best). Refrigerate leftover ice cream only after thawing briefly to scoop; freeze leftovers for up to 2 months (freeze yes). For a dairy swap, use an equal-measure lactose-free whole milk and cream if you need less lactose, keeping the custard thickness the same.