Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1/2 cup chopped peanut butter cups
- 6 egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a medium saucepan, heat the heavy cream, whole milk, and granulated sugar over medium heat until the sugar dissolves.
2. Whisk in the peanut butter until smooth.
3. In a separate bowl, whisk the egg yolks until light and frothy.
4. Slowly pour the hot cream mixture into the egg yolks, whisking constantly.
5. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon.
6. Remove from heat and stir in the vanilla extract and salt.
7. Pour the custard through a fine-mesh strainer into a large bowl.
8. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
9. Chill the custard in the refrigerator for at least 4 hours or overnight.
10. Churn the custard in an ice cream maker according to the manufacturer's instructions.
11. In the last few minutes of churning, add the chopped peanut butter cups.
12. Transfer the frozen custard to a freezer-safe container and freeze for at least 2 hours or until firm.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 4 hours or overnight
Freezing time: 2 hours
5. Temperature:
Medium heat
Serving size:
Makes about 1 quart
Nutritional information:
Calories per serving: 400
Fat: 30g
Carbohydrates: 30g
Protein: 6g
Substitutions for ingredients:
- You can use crunchy peanut butter instead of creamy peanut butter.
- You can use chopped chocolate or chocolate chips instead of peanut butter cups.
Variations:
- You can add a swirl of chocolate fudge sauce to the frozen custard before freezing.
- You can add chopped peanuts or chocolate chips to the frozen custard for extra texture.
Tips and tricks:
- Make sure to whisk the custard constantly while cooking to prevent it from curdling.
- Chill the custard thoroughly before churning to ensure a smooth texture.
- Freeze the custard in a shallow container to speed up the freezing process.
Storage instructions:
Store the frozen custard in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
Allow the frozen custard to soften at room temperature for a few minutes before scooping.
Presentation ideas:
Serve the frozen custard in a bowl or cone and top with additional chopped peanut butter cups or chocolate chips.
Garnishes:
Chopped peanuts, whipped cream, chocolate fudge sauce, caramel sauce.
Pairings:
Chocolate chip cookies, brownies, chocolate cake.
Suggested side dishes:
Fresh fruit, chocolate-covered pretzels.
Troubleshooting advice:
- If the custard curdles while cooking, remove it from heat and whisk vigorously until smooth.
- If the frozen custard is too hard, let it sit at room temperature for a few minutes to soften before scooping.
Food safety advice:
- Make sure to cook the custard to a temperature of 160°F to ensure it is safe to eat.
- Store the frozen custard at a temperature of 0°F or below to prevent bacterial growth.
Food history:
Frozen custard is a dessert that originated in the United States in the early 1900s. It is similar to ice cream but contains more egg yolks, which give it a richer and creamier texture.
Flavor profiles:
Creamy, peanut buttery, sweet, salty.
Serving suggestions:
Serve the frozen custard as a dessert after a meal or as a sweet treat on a hot day.
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Taste: Rich, Creamy, Sweet, Peanut Buttery, Chocolatey