An orange mascarpone dessert with dark chocolate is presented here.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 20 mins |
| Servings: | 8 |
| Yield: | 1 quart |
Ingredients
- ¼ cup sugar
- 3 eggs
- 1 cup whole milk
- ¾ cup peanut butter
- ¾ cup sweetened condensed milk
- ½ cup half-and-half cream
- 2 teaspoons vanilla extract
- 12 miniature peanut butter cups, chopped
Instructions
- In a medium bowl, beat the sugar and eggs with an electric mixer until thick, about 3 minutes. Set aside. Pour milk into a small saucepan, and bring to a simmer over low heat. Gradually drizzle the hot milk into the eggs while whisking vigorously. Then pour the whole mixture into the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil.
- Remove from heat, and whisk in peanut butter. Allow to cool slightly, then whisk in the sweetened condensed milk, half-and-half and vanilla. Cover and refrigerate until chilled.
- Pour the mixture into an ice cream maker, and freeze according to the manufacturer’s instructions. Fold in peanut butter cups when mixture is still soft, then transfer to a container, and freeze until solid.
Nutrition Facts
| Calories | 387 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 89 mg |
| Dietary Fiber | 2 g |
| Protein | 13 g |
| Saturated Fat | 8 g |
| Sodium | 229 mg |
| Sugars | 31 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I made this without adding the sugar and found it to be perfect and not too sweet. Tip for smooth texture: strain the milk + egg mixture through a wire sieve before combining with the rest of the ingredients. This way you will catch any clumps of cooked egg or burnt milk you might have on the pan bottom and sides.
First, I make a lot of ice cream and second, we all love peanut butter in my family. That said, this was far too sweet and way to peanutty. I might try again with less peanut butter but I expected better based on other reviews. Maybe it’s just me…..
AMAZING!
I think this recipe is delicious. I mixed up the milk and was left with 1/2 cup of the sweetened condensed milk so increased my half-n-half milk accordingly. I also used 2% instead of whole milk. Will be making it again.
Very creamy! I don’t drink whole milk and the grocery store didn’t sell any small sizes so used half and half for the whole thing. Was very custard like. Delicious and big hit!!
I made this exactly, except – I used homemade nutella in place of the peanut butter and left out the peanut butter cups. This will be my base recipe for a lot of things! The homemade nutella ice cream was Ah…May…zing!!!
Too sweet. I ended up putting it back into the ice cream machine and adding an extra cup of whole milk to thin out some of the condensed. 5 stars after adding the milk. Between my husband, son and I, the entire thing was gone in 3 days. I think this will be one of our favorites and will be definitely making this again.
Holy smokes – this is good! If you want a recipe that produces the texture and taste of an upscale creamery, this is the recipe for you. Followed exactly, only adding a step to strain the custard before whisking in the peanut butter, (just in case) and I froze the chopped peanut butter cups while the mixture was chilling. Perfect amount for my cuisinart – family clamored for more. Will make again!
Wow, this is really good. Very creamy and has great mouth feel. You better like peanut butter though. Some of the best ice cream I have ever made.
Worked great with all natural kraft pb. Was sweet but not overly sweet but definatly heavy.Froze it over night after processing it in my kitchenaid ice cream attachment to temper the ice cream. Only mod I did was to double th recipe and used heavy cream and skim milk (what I had on hand) I used David Lebovitz’s online ice cream making tip so I added 2tsp of vodka to prevent the ice cream to freeze rock hard but might increase to 1Tbsp next time since it was still too hard to scoop for 2Ltr of ice cream.
Incredibly creamy and delish. I did the 1-1/2 c. milk and 3/4 c. heavy cream from another reviewer. I think this would be good as Milk Chocolate Hazelnut, subbing Trader Joe’s Chocolate Hazelnut spread for the PB (but NOT Nutella as it has too many additives and lacks real chocolate and hazelnut flavor!)
Tasty ice cream. Some of us LOVED it. I thought the peanut butter was too strong, but like I said, not a bad tasting ice cream.
This was tasty. I subbed in some Nutella for a bit of the peanut butter. it was still very soft after quite a while in the ice cream maker, so I see why the directions tell you to put it in the freezer.
This is the best ice cream I have ever had. It is so creamy and I love the flavor. I followed the recipe exactly and it turned out perfectly.
Really rich!
I modified this based on the reviews and substituted ingredients for what I had on hand. I replaced the whole milk for skim, and as I did not have any condensed milk I used cream/sugar as suggested by another. I also halved the PB. So my ingredients were as follows: 3 eggs, 1c skim milk, 1/2c PB, 3/4 sugar, 1.5c half and half cream, 2 tsp vanilla. It was perfect.
This tasted good, but it was very sweet. Definitely needs to be small servings! I am not sure if I would make it again.
Great recipe! I followed it exactly despite all the claims of it being “too peanut buttery” and “too sweet.” I think most of the users probably used a name brand peanut butter like JIFF or SKIPPY, which has TONS of added sugar. I used a natural peanut butter with nothing but peanuts, no sugar. I added a pinch of salt to the mix to help heighten the peanut flavor. It worked great! Marking as a Favorite to make again.
My dad said the only ice cream he has ever had that was creamier is Haagan-Dazs. My husband said I have achieved what others (including Ben & Jerry’s) have not, ice cream that actually tastes like peanut butter! One factor that I think is important for this recipe is what kind of peanut butter you like. This recipe does not specify which one to use. Only a few reviewers really acknowledged in their reviews what kind of peanut butter they used. I think that this recipe will probably come out very different based just on what kind of peanut butter used. For example, regular peanut butter already has sugar in it, varying amounts based on the brand too, and different kinds of oils/fats, whereas natural peanut butter is usually just peanuts and salt (sometimes not even salt). What our culture typically calls peanut butter is really a peanut-flavored spread. Natural peanut butter tastes like peanuts. It just comes down to personal preference. I was shooting for a more natural peanut butter flavor in my ice cream. Therefore, I followed this recipe with only a few alterations that changed this recipe to fit our tastes. 1)I used 2% milk instead of whole milk. 2)I used natural peanut butter (ingredients were peanuts and salt), the entire 3/4 cup as is stated in the recipe. 3)I only used 1/2 cup sweetened condensed milk because I didn’t want the sweet taste to overpower the peanut taste. It was OUT OF THIS WORLD! I can’t believe I made ice cream so creamy and tasty!
Well, the idea of this ice cream is great. I’m a fan of peanut butter, especially with chocolate, but this ice cream had too much peanut butter for me. Next time I would probably cut the peanut butter to no more than 1/2 cup, maybe even 1/3 cup. But then, I usually prefer my chocolate to be the dominant flavor, so maybe next time I’ll make a chocolate ice cream, add about 1/4 peanut butter to it plus the peanut butter cups. However, I’m still giving this 4 stars because it was good and rich, just not quite what I was looking for.
This Ice Cream is “Slap your momma good”!!! My rating would be more accurate with 10 STARS!!!!