Mandy’s Peanut Butter Ice Cream Recipe #2

I tweaked the original recipe a little to see if I could get a creamier yet still peanut-y ice cream. The new recipe has a little less peanut butter and mascarpone, and a little more milk and less cream, and a little less sugar. The churned base is already creamier looking:

For comparison, here is the churned base of Recipe #1 – looks like oatmeal or cream of wheat.

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Mandy's Peanut Butter Ice Cream #2

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Ingredients

• 1 1/2 cup whole milk
• 1 1/4 cup heavy cream
• 1 cup mascarpone + natural peanut butter (salted) - I mixed together equal parts mascarpone and peanut butter, then used 1 cup of that mixture.
• 2 tablespoons cornstarch
• 2/3 cup sugar
• 1/4 cup light corn syrup
• 3 pinches vanilla salt
• 1 tablespoon of my homebrewed Mexican vanilla extract

Instructions

1

Make a slurry of a couple tablespoons of the milk with the cornstarch

2

Whisk the peanut butter and mascarpone together in a heat-proof bowl, add salt

3

Put the rest of the milk, the cream, sugar and corn syrup in a heavy pan over medium heat

4

Bring the milk/sugar to a boil; boil for 4 minutes

5

Remove from heat and whisk in the cornstarch/milk slurry

6

Return to the stove, bring to a boil and cook until thick (maybe 1-2 minutes)

7

Pour the hot milk/sugar mixture over the mascarpone/peanut butter mix, and whisk to incorporate

8

Pour into a ziplock bag or other container

9

Chill the base in an ice bath for 30 minutes or refrigerate until chilled

10

Pour into ice cream machine and churn according to your machine's instructions

Here’s the yummy mascarpone I made for this recipe:

I mixed a cup of mascarpone with a cup of Kroger’s Simple Truth Organic peanut butter – I spent a long time mixing up the peanut oil into the butter, and then I poured it into the bowl with the mascarpone:

Yeah, it was that liquid/drizzly right out of the jar. (Yeah, I tried getting that shot with my left hand holding the phone while I drizzled.) I mixed it with an electric hand mixer to really get the 2 incorporated, then I only used 1 cup of the final product in the quart of ice cream, saving the rest for a slice of toast or maybe on some apples. Hmmm – now I need some apples.

I didn’t get a photo of the final scoops, but I managed to get a pint of it over to Mandy for her approval. She agreed the first batch tasted good but was too crumbly – I’m thinking she’s gonna like this creamier version. Even if I have to say the Kroger brand peanut butter might be better than the Sprouts brand.