BOB & LENORE's COOKBOOK

© 2011 EVOO CANNON BEACH COOKING SCHOOL SWEETS, ICE CREAM & DESSERTS

PEANUT BUTTER ICE CREAM

Rich, velvety custard!

Ingredients:

1 ½ cups heavy cream
1 cup sugar
6 large egg yolks
1/8 teaspoon salt
¾ cup chunky peanut butter
¾ cup sour cream

Method:

In a heavy sauce pan, combine heavy cream, sugar, yolks, salt and peanut butter; cook over low heat, whisking constantly for 12 -15 minutes. When done custard should coat the spoon without running off; remove from heat and cool. Before churning, add sour cream, whisking to combine.Follow manufacturer’s instructions for ice cream machine blending.

TO RECIPES

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