Nutter Butter Ice Cream Recipe
This one is for all the peanut butter lovers! Crunchy chunks of nutter butter cookies fold into the creamy texture of this peanut-butter-spiked ice cream for a delicious contrast in every spoonful of nutter butter ice cream.
Ingredients
- 4 large egg yolks
- ½ cup granulated sugar
- 1 ½ cups whole milk
- ½ cup creamy peanut butter
- ½ teaspoon salt
- 1 ½ cup heavy cream
- 2 teaspoons pure vanilla extract
- ¼ teaspoon ground cinnamon
- 1 cup finely chopped nutter butter cookies
Instructions
- In a large bowl, whisk together the egg yolks and granulated sugar until well combined.4 large egg yolks, ½ cup granulated sugar
- Add the milk, peanut butter, and salt to a large, heavy-bottomed pot set over medium heat. Whisk the peanut butter into the milk.1 ½ cups whole milk, ½ cup creamy peanut butter, ½ teaspoon salt
- When the milk is just starting to steam, remove it from the heat and slowly add it to the egg yolks, whisking constantly. Then transfer the mixture back to the pot and cook the custard, stirring constantly, until it has thickened enough to coat the back of a spoon – about 5 minutes.
- Pour the custard through a fine-mesh sieve into a heatproof bowl and then whisk in the heavy cream, vanilla, and cinnamon. Cover the surface of the custard with parchment paper and place it in the fridge to chill until very cold– at least six hours.1 ½ cup heavy cream, 2 teaspoons pure vanilla extract, ¼ teaspoon ground cinnamon
- Churn the ice cream according to the manufacturer’s instructions - usually 16-20 minutes. When the ice cream is a soft serve consistency, stir in the chopped nutter butter cookies and run the machine for 30 seconds to mix them in.1 cup finely chopped nutter butter cookies
- Transfer the ice cream to a loaf pan and press a piece of parchment paper onto it. Freeze until set—at least 6 hours, but preferably overnight. This ice cream is also delicious with a drizzle of melted peanut butter and a sprinkle of chopped peanuts—but that is optional!
Notes
Make sure to chill your ice cream maker bowl according to the manufacturer’s instructions - usually for at least 24 hours.
Serving: 1 = 1/10th of the recipe, Calories: 393kcal, Carbohydrates: 32g, Protein: 8g, Fat: 27g, Saturated Fat: 12g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Cholesterol: 118mg, Sodium: 283mg, Potassium: 171mg, Fiber: 1g, Sugar: 21g, Vitamin A: 682IU, Vitamin C: 0.2mg, Calcium: 84mg, Iron: 0.5mg