Chunky Peanut Butter Ice Cream

If you love peanut butter, then this ice cream is about to become a staple in your freezer. Peanut butter, which is naturally high in fat, takes the place of egg yolks in this recipe. (If you’re using natural peanut butter, you might want to add an extra tablespoon of sugar to the ice cream base.) A scoop of this with a generous pour of hot fudge sauce will make anyone’s day brighter.

Chunky Peanut Butter Ice Cream

1 1/3 cups (11 fl. oz./340 ml) heavy cream

1 cup (8 fl. oz./250 ml) whole milk

3/4 cup (7 1/2 oz./235 g) crunchy peanut butter, at room temperature

3/4 cup (6 oz./185 g) sugar

1/4 tsp. salt

1/2 cup (3 oz./90 g) chopped toasted peanuts

In a bowl, whisk together the cream, milk, peanut butter, sugar and salt until the peanut butter is mostly dissolved. Let stand until the sugar dissolves, at least 10 minutes. Cover and refrigerate until cold, at least 2 hours and up to 1 day.

Prepare an ice cream maker with at least a 1-quart (1-l) capacity according to the manufacturer’s directions. Pour the peanut butter mixture into the ice cream maker and churn until the mixture reaches the consistency of thick whipped cream. During the last 2 minutes of churning, add the peanuts and continue to churn until incorporated. Transfer to a plastic freezer container, cover tightly, and freeze until firm, at least 3 hours or up to 3 days. Makes about 1 quart (1 l).

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