This delicious peanutty ice cream is the perfect summer treat. Enjoy on its own, or pair it with another dessert – either way, you’ll be happy you tried it!
6 egg yolks
¾ cup (75 mL) granulated sugar
2 cups (500 mL) milk
2 cups (500 mL) peanut butter
2 cups (500 mL) cream
1 tbsp (15 mL) vanilla
Whisk egg yolks with sugar until frothy and blanched, about 5 minutes.
Heat the milk. Integrate the milk gradually to yolks. Return to saucepan and heat until it starts to thicken, stirring with a wooden spoon, add the peanut butter. Remove from heat.
Whisk the cream until it holds soft peaks; fold in the cream until blended; add vanilla.
Pour in plastic mold, cover and freeze until it thickens. Serve with ice cream scoop. You can add red fruit jam.
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