Be sure to use regular, creamy peanut butter in this recipe. Most "natural" peanut butters have less or no sugar and your ice cream will not be sweet enough. The peanut butter ice cream base can also be eaten alone or combined with fudge ripple or your favorite mix-ins. Enjoy one of the gourmet recipe!
1 cup (250 ml) whole milk
1 cup (250 ml) heavy cream
1/2 cup (100 g) cane sugar
1/8 cup (30 ml) corn syrup
Big pinch of salt
1/2 cup (130 g) creamy peanut butter
Preparation:
Combine milk, cream, sugar, corn syrup, and salt in a medium sauce pan. Bring to a boil, reduce slightly and simmer for approximately 2 minutes. Remove from heat and whisk in peanut butter until peanut butter is fully incorporated. Strain ice cream base through a sieve. Cover (or pour into a baggie) and place mixture in the refrigerator to chill, at least 2 hours.