Dulce de Leche Peanut Butter Ice Cream with salted peanuts is a delightful farewell to the summer.
Dulce de Leche Peanut Butter Ice Cream
Hello, everyone! I hope you are prepared (Emotionally) for autumn. Cause Mother Nature doesn’t ask us if we are ready for a season change, and Ms. Autumn is literally around the corner. Do you hear her knocking on the door? Wait, Autumn. Not yet. We still have a couple of days to enjoy some summer treats.
And I do believe this smooth and rich Dulce de Leche Peanut Butter Ice Cream would be a perfect dessert to celebrate the end of this summer. Don’t get it wrong, my friends. The ice cream season is all year round in our house. However, we mostly enjoy store-bought ice cream during cold months. While I am not going to use my ice cream maker as often as during summer, I have a couple of seasonal ideas, so I am not rushing to pack it. By the way, try this Pumpkin Dulce de Leche Ice Cream.
As you might know, I am a huge fan of dulce de leche (Does anyone else eat it just straight from the jar?), and that’s one of my favourite ice cream flavors. Do you need proof? Well, let’s count:
I do love all the above-mentioned combinations except, probably, the marriage of coconut and dulce de leche; it was a bit strange to my liking. I am so happy that we’ve got this delightful Dulce de Leche Peanut Butter Ice Cream in this collection. Are you?
Funny enough, every time I think that I run out all possible dulce de leche combinations, and I won’t be able to generate anything else. But I know I can always rely on you; you will always share some more awesome ideas, won’t you? :)
And I promise to share this Dulce de Leche Peanut Butter Ice Cream in return for your kindness.
- 5 egg yolks
- 2 cups whipping cream
- 1,5 cups milk (2%)
- 2/3 jar (350 gr) dulce de leche
- 1/2 - 2/3 cup peanut butter, smooth or chunky
- 1 tsp. vanilla extract
- 1/2 cup (or more) toasted and salted peanuts, chopped
- To make the ice cream, in a saucepan combine the milk and cream and keep just until it starts to simmer. Don't bring to a boil.
- In a medium bowl whisk together the yolks and vanilla.
- Add about 1 cup of the hot milk&cream mixture to the eggs, and whisk until smooth. Incorporating the hot cream in two steps will help prevent the eggs from scrambling.
- Add the egg mixture into the pan with the remaining hot cream.
- Return the mixture to the saucepan and continue cooking over low heat and not allowing to boil, constantly mixing, for about 5-7 minutes.
- Remove from heat. Stir in the dulce de leche and peanut butter. Try and add more of peanut butter or caramel if desired to your liking. Completely cool then refrigerate.
- Once the custard has cooled, place it in an ice cream maker and follow the manufacturer's directions for use, normally it takes between 25 and 35 minutes. One minute prior to the end of the cycle, add the chopped peanuts.
- Transfer the ice cream into a container. Freeze for a few hours until firm and scoopable.