So I’ve been absent for a while. Okay, quite a long time. But saying Peanut Butter Ice Cream with Brown Butter Graham Cracker Crumbs is a MOUTHFUL so I had to take some time to come up with a more concise name.
It’s peanut butter pie! In ice cream form! Seriously what more could you want? Copious amounts of heavy cream and half and half mixed together with a bunch of egg yolks and sugars. Toss some peanut butter in (the extra creamy peanut butter by Kraft that I used maaay as well be frosting) and throw some BROWN BUTTER GRAHAM CRUST on top! Yes! Please!
Over the holidays, I ate a lot. But all of the baking I did was pretty much christmas related. Which blows. However, I’ve been doing quite a bit of cooking lately and enjoying the hell out of it. There’s so much freedom! And barely any chance that you’re going to completely mess up! Also pretty much all I want these days are prawns. I have dreams of courting prawns and then slathering them in garlic butter on our wedding day. Lock ’em down.
Soooo point is, hopefully we’ll be seeing some more savoury posts around here coming soon. Also, this ice cream is bomb. HUGE thanks to my wonderful dad who bought me my very own ice cream maker for christmas. Couldn’t be more pumped to make my own mint chip ice cream, minus the artificial green colour.
PEANUT BUTTER PIE ICE CREAM
(not adapted in the slightest cuz why would I even bother from Dash and Bella)
1/4 cup salted butter
scant 1/2 cup graham cracker crumbs
1/2 cup peanut butter
2 teaspoons vanilla extract
1 1/2 cups half and half
6 egg yolks
1/3 cup white sugar
1/3 cup brown sugar
pinch of salt
1 1/2 cups heavy cream
Preheat oven to 350°F.
Melt butter. Once it has melted, continuing cooking it until it smells nutty and the milk solids have turned light brown. Take off the heat and cool.
In an ovenproof dish, mix together brown butter and graham cracker crumbs. Spread out in a thin layer and toast for about 10 minutes until it’s one shade darker. Keep an eye on it the whole time. Cool.
Whip in a standing mixer (or by hand) the peanut butter and vanilla until softened. Set aside.
Whisk together half and half, yolks, sugars, and salt. Set aside.
Prepare an ice water bath. Place a fine strainer over a medium-sized bowl. Immerse bottom of bowl in a larger bowl filled with ice and water. Set aside.
Heat heavy cream in a medium-sized saucepan. Turn off heat as it starts to boil. Take off heat and slowly whisk into half and half/egg mixture.
Pour back into the pot and cook on low heat. Stir with a wooden spoon until it thickens slightly. It’s done when you drag your finger across the back of the wooden spoon and it leaves a trail.
Pour mixture through the strainer into the bowl that’s over the ice bath. Whisk in softened peanut butter/vanilla mixture. Leave bowl in the ice bath until the custard is cool. Stir every 10 minutes or so. Place saran wrap on top surface of custard to prevent a skin from forming. Refrigerate custard for several hours. Churn in ice cream machine according to manufacturer’s directions. Freeze for a few hours before serving. Top with brown butter graham cracker crumbs.