Peanut Butter Cup Ice Cream

If you’ve ever walked into a frozen yogurt place, taken one look at the lever for peanut butter yogurt, wrinkled your nose, and thought, “WHO is the one person on the planet who is buying that peanut butter yogurt?” well…it’s me. Hi. Howdy. Sorry ‘bout it.

My friends are always making fun of my intense love for peanut butter frozen yogurt, but I am not ashamed. I reject their bullying. Peanut butter yogurt is delicious, and I’m not talking about that pitiful pretender, chocolate peanut butter yogurt, with its watered-down chocolate flavor. I mean the pure stuff, with a strong, bold peanut butter taste. Topped with crushed Oreos and chopped peanut butter cups, it’s my idea of heaven in a froyo cup.

I’m not sure why it’s taken me so long to make my own peanut butter ice cream, but I finally got around to it this past week, and hoooo boy. This is a dangerous recipe for a peanutphile to have. The peanut butter ice cream is rich and creamy, and packed with miniature peanut butter cups. I also added thick swirls of peanut butter sauce and fudge sauce in the ice cream, so every bite is a mix of different textures and flavors.

A week or two ago I boldly proclaimed that I like—nay, require—egg yolks in my ice cream, and that only custard-based creams will do for this princess. Well, I’m a lying liar who lies, because I tried peanut butter ice cream with a custard base, and it was way too much. Too thick, too creamy, too gloopy in the mouth. The extra fat from the yolks, combined with all of the fat in the peanut butter, actually masked the taste of the peanuts and gave it this really rich texture that kind of coated the mouth. Have you seen videos of dogs eating peanut butter, where they smack their lips together over and over? That was me, eating my first trial batch of ice cream. I mean, it wasn’t bad (sugar cream peanut butter won’t ever be bad) but it wasn’t my dream ice cream, either.

So I took back everything I said about custards and yolks, and made a simple ice cream base with milk, cream, sugar, and peanut butter. All you have to do is heat it all together in a pan, whisking occasionally, until everything melts smoothly. No tempering yolks, no thermometer required. This method makes an ice cream that is still rich and creamy, but that has a strong, clean peanut butter flavor.

This is cream is perfect on its own, but I won’t object if you want to top it with a little more fudge sauce and some chopped-up peanut butter cups, either. And I’ve heard rumors that it’s great on top of brownies and chocolate cake, too.

Now true confession time: what’s your frozen yogurt/ice cream guilty pleasure?

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