I love anything with peanut butter pretty much, but especially peanut butter desserts. This is my recipe for peanut butter ice cream from way back when we sold icecream from a cart outside the bakery in the summertime- but I’ve added honey roasted peanuts to it- yum!
makes about 11/2 quarts
6 large egg yolks, at room temperature
2/3 cup sugar
2 cups half and half
1 cup heavy cream
1 tablespoon vanilla extract
1 cup coarsely chopped honey roasted peanuts
3/4 cup smooth peanut butter ( do not use natural or old-fashioned peanut butter )
In a medium- size bowl, with an eggbeater or a whisk, beat the egg yolks until creamy, 2-3 minutes. Add the sugar and stir until incorporated. Set aside.
In a double boiler, over simmering water, scald the half and half. Add 3/4 cup to the egg mixture, 1/4 cup at a time, stirring to warm the egg yolks. Return the entire mixture to the double boiler and continue to cook, stirring constantly, until the mixture coats the back of the spoon, about 10 minutes. Remove from the heat and place the pot in a bowl of ice water. Cool the custard to room temperature (30-45 minutes), stirring a couple of times to prevent a skin from forming on the top. When the custard has cooled, stir in the heavy cream and the vanilla. Cover and refrigerate until completely chilled.
Pour into an ice cream machine and freeze until partially set, about 20 minutes. Stir in the honey roasted peanuts and continue freezing until firm, about five more minutes. Spoon the peanut butter into a pastry bag fitted with a large round tip. Turn off the ice cream machine and squeeze the peanut butter out of the pastry bag about a tablespoon at a time, using an offset spatula or a small knife to swirl the peanut butter into the ice cream as you go. Transfer into a glass storage container and freeze to desired consistency.