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Peanut Butter Ice Cream

(1 1/2-quart machine) 
3/4-cup sugar
1/8-tsp salt
11/4-cup 1% milk
3-eggs, beaten
11/2-cup evaporated milk
1-tbsp pure vanilla extract
1/3-cup smooth peanut butter
1/2-cup Reese's Pieces

Peanut Butter ice cream with butterscotch topping
Pictured with Butterscotch Sauce

Combine sugar salt and milk in a saucepan
Cook over medium heat, stirring occasionally until mixture almost boils
Reduce heat to low
Gradually stir about 1/2-cup of hot milk mixture into beaten eggs
Add eggs to remaining milk mixture
Cook over low heat, stirring constantly until slightly thickened, about 2-3 minutes
Remove from heat
Whisk in peanut butter and mix well
Refrigerate at least 2 hours
Combine evaporated milk, vanilla, and chilled mixture, stirring with a whisk to combine
Pour into ice cream maker and freeze according to machine directions
After 30 minutes of churning, add the Reese's Pieces