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Peanut Butter Ice Cream

We made this ice cream specifically for peanut butter fans. This recipe is packed with peanut butter flavor. It's creamy, melts super slow, but this recipe will absolutely punch you in the tastebuds with peanut butter flavor.





About 9 hours total (1 hour active)


600gheavy cream200gwhole milk200g peanut butter80gcane sugar40gdextrose3egg yolks2gsalt0.2glocust bean gum0.1gguar gum0.05glambda carrageenan


1Dry mix
80gcane sugar40gdextrose2gsalt0.2glocust bean gum0.1gguar gum0.05glambda carrageenan

In a small bowl, combine cane sugar, dextrose, salt, locust bean gum, guar gum, carrageenan. Mix ingredients to combine and set aside.

600gheavy cream200gwhole milk200gpeanut butter3egg yolksdry mix

In a blender, combine cream, milk, egg yolks, and peanut butter. Mix on medium speed then lower the blender to the lowest speed and keep it running to create a vortex.

Slowly pour in the dry ingredients to combine. Turn the blender to high for 10 seconds, then shut it off.


Add blended mixture to saucepan over medium-low heat and gently bring up to 170°F / 77°C and hold it there to denature the whey protein, hydrate the gums, and reduce the mixture.

Once the mixture coats the back of a spoon, remove from heat and transfer to a sealable heat-resistant container.


Place in a refrigerator to allow the flavors to develop fully and cool down to 40°F / 10°C - approximately 4 hours.

When the mix is down to temp, transfer to a pre-chilled ice cream maker and run the ice cream maker until the ice cream is fully thickened.


Transfer ice cream into a sealable container and freeze for at least 4 hours (ideally overnight).

Allow ice cream to thaw at room temperature for about 10 minutes before scooping.