Peanut Butter Ice Cream with Three Milks
A lighter version of peanut butter flavored ice cream, this recipe calls for three milks -- condensed, evaporated and regular milk. There are no eggs.
Servings 3 pints
Ingredients
- 10 ounces whole milk (280 grams)
- 12 ounces evaporated milk (340 grams)
- 14 ounces fat free or regular condensed milk (400 grams)
- ½ cup unsweetened peanut butter (generous half cup) (140 grams) -- go by weight
- 1 tablespoon syrup of your choice, such as maple, agave, golden or corn syrup (20 grams)
- ½ tablespoon vanilla extract maybe a little more
- ⅛ teaspoon salt
- 2 tablespoons peanut butter powder (optional) and some regular sweetened peanut butter for adding at the end.
Peanut Butter Swirl
- ¼ cup peanut butter, sweetened type
- ½ tablespoon oil, such as peanut butter oil, liquid coconut oil, olive oil works surprisingly well or a neutral oil
Instructions
- Combine all ingredients in a blender and blend.
- Alternatively, you can mix the ingredients in a mixing bowl. If using a mixing bowl, put the condensed milk and peanut butter in first and beat with an electric mixer. Gradually add in the other two milks and the remaining ingredients and beat until smooth.
- Make sure your mixture is very cold, then transfer to the prepared ice cream container and process as per manufacturer's directions. Turn off the ice cream and add drizzle peanut butter swirl over it.
Peanut Butter Swirl
- Begin making this shortly before the ice cream is fully churned. Mix together your choice of oil and peanut butter in a very small saucepan or in a microwave-safe bowl.. Warm just enough to soften mixture and bring to a consistency that's somewhat drizzle-able without using too much oil.
- Scrape the ice cream into your preferred container. As you scrape or spoon it into the carton, you can add even more small gobs or lines of softened peanut butter so that the ice cream has swirls of peanut butter.