Todieforpeanutbuttericecream Recipes

Steps:

• Mix together the white sugar and water in a small saucepan over high heat and bring to a boil; boil for one minute. Remove from heat and stir in the peanut butter until melted well blended. Pour the warm sauce over ice cream to serve.

Steps:

• Line a 9-by-13-inch baking dish with a piece of parchment paper, leaving 1 inch of paper hanging over each side of the dish. This will help with removing the treats later. Spray the parchment paper with nonstick spray.
• In a 6-quart Dutch oven over medium heat, melt the butter. Add the marshmallows and cook, stirring continuously, until the marshmallows are melted and the butter is incorporated, 3 to 5 minutes. Reduce the heat to low and quickly add the cereal and peanuts; stir to combine. Transfer the cereal mixture to the prepared baking dish. Lightly coat a spatula with cooking spray, then use it to spread out the cereal mixture evenly.
• Put the melted chocolate in a plastic sandwich bag (or pastry bag), cut off one corner and drizzle over the top of the cereal treats. Refrigerate, uncovered, until set, 1 to 1 1/2 hours.
• Remove the cereal treats using the parchment paper and cut into 24 bars.

Steps:

• In a mixing bowl, beat the sugar into the eggs until thickened and pale yellow; set aside.
• In a saucepan, bring the milk to a simmer; slowly beat the hot milk into the eggs and sugar mixture.
• Pour the entire mixture back into the pan and place over low heat.
• Stir constantly with a whisk or wooden spoon until the custard thickens slightly (be careful not to let the mixture boil or the eggs will scramble).
• Remove pan from heat and beat in the peanut butter.
• Pour the hot custard through a strainer into a large clean bowl.
• Allow the custard to cool slightly.
• Stir in the cream and vanilla; cover and refrigerate until cold or overnight.
• Stir the chilled custard; then freeze in 1 or 2 batches in you ice cream maker according to manufacturer's directions.
• When finished, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer-safe container and freeze several hours.
• *Chocolate Peanut Butter Ice Cream: add ½ cup miniature chocolate chips to the machine when the ice cream is semifrozen; allow the machine to mix in the chips; proceed as directed.

Steps:

• Cream peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment on high speed. On low speed, mix in sugar until combined, then beat mixture on high speed until fluffy and smooth, about 3 minutes. Add salt to taste, if desired. Use immediately.

Steps:

• Heat the milk, sugar and peanut butter in a medium saucepan until bubbly and smooth.
• Add 1 cup cream and cook for further 2 minutes,.
• Place 1 cup cream into large mixing bowl with a sieve on top.
• Beat egg yolks until shiny.
• Add egg yolks to heated mixture and cook for a further 5 minutes or until spatula can be coated by custard. Constantly mix the liquid.
• Add your vanilla pod beans to the mixture just before taking off the heat. Mix well.
• Pour custard through sieve into remaining cream in mixing bowl.
• Mix until smooth.
• Place in fridge for atleast 9 hours.
• Pour into ice cream machine and churn until a smooth, ice cream consistency is achieved.
• Serve cold.

Steps:

• Stir whole milk, heavy cream, sugar, and cocoa powder together in a saucepan over low heat; cook, stirring, until sugar and cocoa powder have dissolved, about 5 minutes.
• Beat egg yolks in a bowl with an electric mixer until thick and pale yellow, about 4 minutes. Stir about 1/2 cup of cocoa mixture into egg yolks, whisking constantly.
• Pour egg yolk mixture into cocoa mixture; cook, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon, about 5 minutes. Pour cocoa mixture into a bowl.
• Place chocolate chips in a large microwave-safe bowl; heat in microwave in 20 second intervals until warm, stirring until chocolate chips are melted. Stir chocolate chips and vanilla extract into cocoa mixture just until combined; refrigerate until cold, about 2 hours.
• Freeze chocolate mixture in ice cream maker according to manufacturer's instructions. Drop peanut butter by spoonfuls into ice cream; using a knife, fold peanut butter through ice cream to form ribbons of peanut butter throughout.

Steps:

• In a 1-1/2-qt. microwave-safe dish, combine the brown sugar, corn syrup, butter and salt. Cover and microwave on high for 2-1/2 minutes or until mixture boils, stirring twice. Add peanut butter; stir until smooth. Stir in evaporated milk. , Serve warm over ice cream. Sprinkle with peanuts if desired. Cover and store in the refrigerator. To reheat, microwave at 50% power for 30-60 minutes or until heated through.