Peanut Butter Ice Cream

Recipe View 7 mins In a large, heavy-bottomed saucepan, combine the half-and-half, dry milk powder, and whole milk. Heat over low heat, stirring constantly to dissolve the dry milk powder. (Approximately 5-7 minutes)

Recipe View 10 mins Once the dry milk is fully dissolved, add the peanut butter and sugar to the saucepan. Continue to stir gently until the peanut butter is completely melted and the sugar has dissolved, creating a smooth, homogenous mixture. Avoid scorching the milk by maintaining low heat. (Approximately 8-10 minutes)

Recipe View 1 mins Remove the saucepan from the heat and stir in the vanilla extract. This adds a layer of aromatic complexity to the ice cream base. (Approximately 1 minute)

Recipe View 4 hrs Allow the mixture to cool to room temperature. Once cooled, cover the saucepan and refrigerate the mixture thoroughly until completely chilled. This step is crucial for proper freezing and a smooth ice cream texture. (Minimum 4 hours, ideally overnight)

Recipe View 3 mins Before churning, whisk the chilled mixture vigorously to ensure a consistent consistency. Alternatively, you can briefly blend the mixture in a blender or food processor for an ultra-smooth base. (Approximately 2-3 minutes)

Recipe View 25 mins Pour the chilled peanut butter ice cream base into your ice cream maker and freeze according to the manufacturer's instructions. Churning time will vary depending on your machine. (Approximately 20-30 minutes)

Recipe View 2 hrs Once churned to a soft-serve consistency, transfer the ice cream to an airtight container and freeze for at least 2 hours to allow it to harden further before serving. This will improve the scoopability and overall texture.