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Salted Caramel Peanut-Butter Ice Cream





Yields
Makes 4 cups; 16 servings

This ice cream contains no eggs. Instead, it relies on the peanut butter to supply the rich creaminess that egg yolks give to recipes. Using jarred caramel sauce makes the salted caramel swirl a snap. Prep and Cook Time: 30 minutes, plus at least 8 hours of freezing time. Notes: If you want the ice cream to be extra-peanutty, add 1/4 cup chopped toasted peanuts in step 2.

 1/2 cup good-quality jarred caramel sauce
 1/2 teaspoon salt
 3/4 cup crunchy peanut butter (see Notes), at room temperature
 3/4 cup sugar
 1 1/4 cups whipping cream
 1 cup milk
 1 1/2 teaspoons vanilla extract
Step 1
1

In a small saucepan or microwave-safe container, heat caramel sauce until warm but not boiling, about 1 minute over medium heat or 20 seconds in the microwave on full power (100%). Add salt and stir to combine. Set aside.

Step 2
2

In a medium bowl, whisk together peanut butter, sugar, cream, milk, and vanilla until peanut butter is mostly dissolved. Let sit 5 minutes, or until sugar is dissolved, then whisk again.

Step 3
3

Pour into an ice cream maker and churn according to manufacturer's directions. Add salted caramel for the last 10 seconds of churning.

Step 4
4

Transfer to an airtight, freezer-safe container and freeze at least 8 hours and up to 24, depending on how firm you would like the ice cream to be.

Step 5
5

Note: Nutritional analysis is per 1/4-cup serving.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 215Calories from Fat 59
% Daily Value *
Total Fat 14g22%

Saturated Fat 5.9g30%
Cholesterol 28mg10%
Sodium 163mg7%
Total Carbohydrate 21g8%

Dietary Fiber 0.8g4%
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.