Peanut Butter Ice Cream

Name: Peanut Butter Ice Cream
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 2 pcs Egg yolk; 200g milk; 100g Light cream; 80g White sugar; 100g Granulated peanut butter

by Sheep kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

I saw peanut butter ice cream at @chenhuan a few days ago. I heard it was delicious. It happened that the peanut butter from @季宝-SKIPPY arrived. It would be much easier to make, otherwise you would have to grind the peanut kernels with a cooking machine. Before using the ice cream bucket, it is best to freeze it in the freezer of the refrigerator for more than 17 hours. I frozen it the night before and made the ice cream at noon today. I specially chose the granular peanut butter and took a bite. The icy is full of sweetness and fragrant peanut granules. The taste is very rich. It can be said to be a simple ice cream, but it is actually very delicious. You may wish to make it when you have time. It is really delicious. Anyway, I am obsessed with the taste! Today, I used Baicui PE6800 bread machine to make pork floss, peanut butter ice cream, and mango yogurt. I have not been idle for a day. The bread machine is also very hard. The imix program is continuous mixing. I chose 30 minutes and the bread machine has been non-stop. The work is really hard. Fermented yogurt is also very delicious. There can be 4 yogurt cups that come with the bread machine and 4 100ml pudding cups in the bread bucket, which is about 1000ml. Using an ice cream bread machine to make ice cream can save the step of whipping the whipped cream. Isn't it simpler and less troublesome? ! Today I added this whipped cream directly. From the appearance and taste of the product, compared with the method of whipping the whipped cream in advance, the final effect is no different. Taking ice cream is always unsatisfactory. If the action is a little slower, the ice cream will melt.

Ingredients

Peanut Butter Ice Cream

1. Separate the egg yolk and add 40 grams of white sugar

2. Keep whipping until the white sugar melts and the egg yolk becomes white, thick and bulky

3. Pour pure milk into the pot and boil

4. Pour into the egg yolk paste immediately and stir while pouring

5. Put the stirred custard in cold water and let cool

6. Pour whipped cream and stir well

7. Stir well and add peanut butter

8. Stir thoroughly (the peanut butter is more viscous, so you need to stir it for a while)

9. Take out the ice cream bucket in the freezer compartment, install the base adapter and the stirring piece, and pour the ice cream paste into the bucket