Peanut Butter Ice Cream With Graham Cracker and Salt

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Peanut butter ice cream with graham cracker and sea salt is a new favorite in our home. Homemade ice cream is easier than you think and this unique flavor will wow anyone who tries it. 

Peanut Butter Ice Cream With Graham Crackers And Sea Salt

Peanut butter ice cream is one of my all time favorite ice cream flavors I have created. The combination between thick, nutty peanut butter and honey graham crackers is unreal. The peanut butter makes this ice cream ultra creamy. It’s sweet, with a touch of salty, thick and velvety. 

Try this homemade ice cream recipe the next time you need a sweet and salty treat. It’s perfect on it’s own, scooped in a homemade waffle cone or topped on my homemade boysenberry pie!  

Ingredients For Peanut Butter Ice Cream With Graham Crackers And Sea Salt:

This recipe is simple, yet delicious. It does have a couple secret ingredients that elevate the flavors and will make the dish. Here is what you will need to make this homemade peanut butter ice cream. 

Milk: Use good quality whole milk for this recipe. I like to use organic milk.

Heavy Cream: You will want to use a heavy cream for this ice cream recipe.

Granulated Sugar: Regular granulated sugar works great.

Egg Yolk: The egg yolks are essential in creating a custard base that is creamy and velvety. I prefer organic pasture raised eggs.

Graham Crackers: I prefer the flavor of the Honey Maid brand, but you can use any graham crackers that you like.

Maldon Sea Salt: Maldon sea salt adds a delicious subtle salty flavor. It balances out the sweetness of the ice cream. You can find it at most grocery stores now or on Amazon. If you can’t find it you can use another form of sea salt.

Almond Emulsion: This adds such a unique flavor and it really makes the recipe in my opinion. If you can’t find almond emulsion you can also use vanilla extract or vanilla bean paste, but you can get almond emulsion at any craft store or on Amazon.

Creamy Peanut Butter: Use Jiff or Skippy peanut butter. If you use an all natural peanut butter it can mess with the texture of the finished ice cream. Also I would suggest using a creamy version. You could always drizzle a little bit of melted chunky peanut butter on top if you like the chunky variety. 

Peanut Butter Ice Cream Ingredients

How To Make Peanut Butter Ice Cream?

There are many different ways you can make this ice cream. You can freeze the custard in a loaf pan, or use a hand cranked old fashioned ice cream machine. Today we will be making it with an ice cream machine

The ice cream maker is the easiest way to make ice cream at home in my opinion. You just have to plan ahead a little if using this method. You will want to make sure you freeze your ice cream machine insert for at least 24 hours to ensure the custard will freeze when churning.

Steps For Making Homemade Peanut Butter Ice Cream:

To make the ice cream you will first want to make the custard base. This method will cook the eggs and create a thick and creamy textured ice cream.

Step 1:

Heat up the milk and cream mixture over low heat in a saucepan. You will want to make sure it does not boil or else the milk mixture can burn. Add the peanut butter and graham crackers and stir to dissolve completely.

Step 2:

Meanwhile whisk the egg yolks and sugar in a bowl until the mixture is a pale yellow. This will take about 3-5 minutes. This is what the mixture will look like once it is ready. 

Creamed egg and sugar

Step 3:

Strain the mixture through a fine mesh strainer. This will catch the lumps from the graham crackers.

Step 4:

Temper the whisked egg mixture by adding about a cup of the hot milk mixture and whisking continuously. Then add the remaining amount of milk mixture and stir to combine.

Step 5:

Return the mixture to the saucepan and cook on low heat until slightly thickened and the custard can coat the back of a wooden spoon. This is called the nappe stage.

If you can run your finger along the middle of the back of the spoon and the custard doesn’t flood into the middle it is thick enough. Make sure to not bring to a simmer to prevent the custard from burning and stir continuously.

Step 6:

Strain the custard one last time through a fine mesh strainer to catch any remaining lumps. Place the custard into a medium sized mixing bowl.

Stir in the sea salt and the almond emulsion and cover with a layer of saran wrap directly on top of the custard to prevent a film from forming.

Step 7:

Chill in the refrigerator for at least 4 hours or until chilled completely. You can do this step the day before.

Step 8:

When you are ready to make the ice cream add the chilled custard to the frozen ice cream insert and churn for 10-15 minutes or until thickened and the texture of soft serve.

Serve immediately or transfer the ice cream to a freezer safe container and freeze until you are ready to enjoy.

Peanut Butter Ice Cream

Tips For Homemade Ice Cream:

Homemade ice cream is not that complicated, but these tips will help you get the desired end product. 

  • Make sure to freeze your ice cream insert at least 24 hours before making the ice cream.
  • Chill the custard mixture completely before placing in the ice cream machine. 
  • Strain the custard mixture to make sure you catch any lumps that can affect the texture of the ice cream. 
  • Use high quality ingredients. 
  • Stick to the processed peanut butter for this recipe. All natural peanut butter tends to separate and can affect the texture of the ice cream. 

Variations:

Although I think this homemade ice cream recipe is perfect just how it is you can change it up by adding some of the following ingredients or make it your own.

  • For the peanut butter lover try adding some chopped Reese’s peanut butter cups to the finished churned ice cream.
  • If you love the salty sweet combination sprinkle some extra Maldon sea salt on top.
  • For the peanut butter and chocolate lover add chunks of dark chocolate to the finished churned ice cream.

Freezing and Storage:

ice cream storage containers

I always recommend eating homemade ice cream immediately. The texture is perfect.

If you have left overs or want to make this ice cream ahead of time you can place the finished ice cream in a plastic ice cream container or freezer safe dish and freeze for up to 3 months. 

Leave the ice cream out for a couple of minutes before scooping to soften slightly.  

Other Delicious Ice Cream Recipes To Try:

Whether you are a fan of traditional ice cream, gelato or sorbet these recipes are a must try! 

Chocolate Oreo Ice Cream In Ice Cream Machine

Strawberry Cheesecake Ice Cream Recipe

Peppermint Ice Cream

Ice Cream in a Bag for Kids

Dairy Free Mint Chocolate Chip Oreo Cookie Ice Cream

Smores Gelato with Creamy Nutella

Italian Ice in an Ice Cream Machine

Peanut Butter Ice Cream Recipe:

Peanut Butter Ice Cream

Peanut Butter Ice Cream With Graham Cracker and Salt

Yield: Serves 8
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 4 minutes
Total Time: 24 minutes

Rich, creamy peanut butter ice cream with graham crackers and sea salt will become your new favorite Summer dessert.

Ingredients

  • 6 egg yolks
  • 3/4 cup granulated sugar
  • 1 1/2 cup heavy cream
  • 1 1/2 cup whole milk
  • 1/3 cup creamy peanut butter
  • 4 whole graham crackers, broken in half
  • 1/2 teaspoon Maldon Salt
  • 1/8 teaspoon almond emulsion

Instructions

    1. Whisk the egg yolks and sugar in a mixing bowl until it turns pale yellow, about 3-5 minutes.
    2. Heat the cream and milk with the peanut butter and graham crackers in a medium size saucepan over low until hot, but not simmering. You do not want this mixture to boil.
    3. Strain the milk mixture through a fine mesh strainer to catch the lumps. You may need to press the mixture down with the back of a spoon slightly to fully strain.
    4. Temper the whisked egg mixture by adding about a cup of the hot milk mixture and whisking continuously. Then add the remaining amount of milk mixture and stir to combine.
    5. Return the mixture to the saucepan and cook on low heat until slightly thickened and the custard can coat the back of a wooden spoon. This is called the nappe stage. If you can run your finger along the middle of the back of the spoon and the
      custard doesn't flood into the middle it is thick enough. Make sure to not bring to a simmer to prevent the custard from burning and stir continuously.
    6. Strain the custard one last time through a fine mesh strainer to catch any remaining lumps. Place the custard into a medium sized mixing bowl.
    7. Stir in the sea salt and the almond emulsion and cover with a layer of saran wrap directly on top of the custard to prevent a film from forming.
    8. Chill in the refrigerator for at least 4 hours or until chilled completely. You can do this step the day before.
    9. When you are ready to make the ice cream add the chilled custard to the frozen ice cream insert and churn for 10-15 minutes or until thickened and the texture of soft serve.
    10. Serve immediately or transfer the ice cream to a freezer safe container and freeze until you are ready to enjoy.













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Nutrition Information:
Yield: 8 Serving Size: 1 Amount Per Serving: Calories: 388Total Fat: 27gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 193mgSodium: 256mgCarbohydrates: 31gFiber: 1gSugar: 25gProtein: 8g

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