Peanut Butter Pie Ice Cream | Ice Cream Week

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FOR THE ICE CREAM

1 3/4 cup whole milk
1 1/4 cup heavy cream
3/4 cup sugar
2 tablespoons corn syrup
1 teaspoon salt
1 1/2 tablespoons corn starch
1 teaspoons vanilla
3/4 cup smooth (or chuncky) peanut butter

FOR THE PEANUT BUTTER PIECES

1/2 cup smooth peanut butter
1 1/4 cups powdered sugar

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FOR THE ICE CREAM

Whisk together the milk, cream, sugar, corn syrup, salt and cornstarch.

Place over medium high heat, stirring occasionally until the mixture starts to steam. Continue to whisk and bring the mixture to a boil. When boiling throughout, remove from heat. Pass through strainer if needed.

Whisk in vanilla and peanut butter.

Cool off slightly, 5-8 minutes.

Pour into airtight container and chill 8-10 hours. While chilling, prepare peanut butter pieces.

FOR THE PEANUT BUTTER PIECES

In a bowl, combine the peanut butter and powdered sugar.

Using a fork or pastry cutter, combine the two until small ball-like pieces form. If the mixture is too wet, add more sugar.

Store in airtight container until ready to use.

TO ASSEMBLE

To freeze, remove from refrigerator and pour into ice cream freezer. Follow the directions with your freezer; each one can vary. My KitchenAid attachment takes about 20-25 minutes.

When finished, fold in the prepared peanut butter pieces and 1/2 cup dry roasted peanuts.

Dip into airtight container and place in deep freeze an additional 4-6 hours until hardened.