Try this Peanut Butter Ice Cream recipe, or contribute your own.
Suggest a better descriptionPEANUT BUTTER ICE CREAM In small bowl, beat egg yolks and sugar or honey until smooth and creamy. In a stainless steel bowl or top of a double boiler, set over a pan of boiling water, heat milk. Reduce heat until water simmers. Stir in egg mixture; beat well. Stir slowly until custard slightly thickens. Remove from heat. Add peanut butter and beat until cool. Stir in vanilla. Pour cream and custard into ice cream canister. Freeze in ice cream maker according to manufacturers directions. To garnish: Chopped nuts, or peanut halves, or melted chocolate Makes 8 servings.
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Serving Size: 1 Serving (135g) | ||
Recipe Makes: 8 | ||
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Calories: 514 | ||
Calories from Fat: 286 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.8g | 42 % | |
Saturated Fat 9.8g | 49 % | |
Monounsaturated Fat 14.1g | ||
Polyunsanturated Fat 6.4g | ||
Cholesterol 645.4mg | 199 % | |
Sodium 36.6mg | 1 % | |
Potassium 284.8mg | 7 % | |
Total Carbohydrate 46g | 14 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 43.8g | ||
Protein 15.3g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 514
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