PEANUT BUTTER ICE CREAM

Peanut Butter Ice Cream image

Meet the Cook: It's the big flock of ducks my husband and I used to raise that inspired me to create this recipe. When we found ourselves with a surplus of their eggs, ice cream seemed a good place to put them. Our three children are 23, 15 and 3. -Sigrid Guillot, Thibodaux, Louisiana

Provided by Taste of Home

Time 35m

Yield about 1 quart.

Number Of Ingredients 9

Ingredients

1 envelope unflavored gelatin
1/4 cup cold water
1-3/4 cups milk
1 cup sugar
1/4 teaspoon salt
3 egg yolks
3 packages (16 ounces each) peanut butter cups, crumbled
2 cups evaporated milk
1 tablespoon vanilla extract

Steps:

In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; set aside. , In a large saucepan, heat milk to 175°; stir in sugar and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Add peanut butter cups and softened gelatin; stir until melted. , Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in evaporated milk and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts : Calories 530 calories, Fat 25g fat (11g saturated fat), Cholesterol 110mg cholesterol, Sodium 343mg sodium, Carbohydrate 65g carbohydrate (60g sugars, Fiber 2g fiber), Protein 13g protein.