Peanut Butter Pie Ice Cream

Peanut butter pie: just the name makes my mouth water. Growing up, this was the pie I looked for on any dessert table. In Iowa, peanut butter pie meant a vanilla peanut butter pudding with whipped cream. Oh, and peanut butter sugar pieces…mountains of the peanut butter pieces. Forming this pie into an ice cream was a perfect match: the exact flavors I wanted and of course mountains of peanut butter pieces.

Peanut Butter Pie Ice Cream
For the ice cream
  1. 1 3/4 cup whole milk
  2. 1 1/4 cup heavy cream
  3. 3/4 cup sugar
  4. 2 tablespoons corn syrup
  5. 1 teaspoon salt
  6. 1 1/2 tablespoons corn starch
  7. 1 teaspoons vanilla
  8. 3/4 cup smooth (or chuncky) peanut butter
For the peanut butter pieces
  1. 1/2 cup smooth peanut butter
  2. 1 1/4 cups powdered sugar
For the ice cream
  1. Whisk together the milk, cream, sugar, corn syrup, salt and cornstarch.
  2. Place over medium high heat, stirring occasionally until the mixture starts to steam. Continue to whisk and bring the mixture to a boil. When boiling throughout, remove from heat. Pass through strainer if needed.
  3. Whisk in vanilla and peanut butter.
  4. Cool off slightly, 5-8 minutes.
  5. Pour into airtight container and chill 8-10 hours. While chilling, prepare peanut butter pieces.
For the peanut butter pieces
  1. In a bowl, combine the peanut butter and powdered sugar.
  2. Using a fork or pastry cutter, combine the two until small ball-like pieces form. If the mixture is too wet, add more sugar.
  3. Store in airtight container until ready to use.
To assemble
  1. To freeze, remove from refrigerator and pour into ice cream freezer. Follow the directions with your freezer; each one can vary. My KitchenAid attachment takes about 20-25 minutes.
  2. When finished, fold in the prepared peanut butter pieces and 1/2 cup dry roasted peanuts.
  3. Dip into airtight container and place in deep freeze an additional 4-6 hours until hardened.
Wyse Guide
Peanut Butter Pie Ice Cream | The Gray Boxwood

Peanut Butter Pie Ice Cream | The Gray Boxwood