Makes: About 5 cups/1.2 liters
Peanut butter not only offers a terrific flavor, it also gives this ice cream an exceptionally creamy texture. The optional black raspberry liqueur makes this the PB&J of ice creams. It has a subtle flavor but helps keep this dense ice cream softer. I love serving this ice cream with Concord grape pie, cherry pie, and chocolate tarts. And no one will complain if they find swirls of Concord grape jam; add it following the technique here. It is fabulous topped with Hot Fudge or extra Chambord.
Ice Cream Base
| smooth peanut butter, preferably Jif | 144 grams | ½ cup plus 2 teaspoons |
| 7 (to 11) large egg yolks | 130 grams | ½ cup (118 ml) |
| milk | 242 grams | 1 cup (237 ml) |
| heavy cream | 464 grams | 2 cups (473 ml), divided |
| sugar | 150 grams | ¾ cup |
| glucose or reduced corn syrup | 42 grams | 2 tablespoons (30 ml) |
| fine sea salt | . | a pinch |
| pure vanilla extract | . | 1 teaspoon (5 ml) |
| Chambord (black raspberry liqueur), optional | 49 grams | 3 tablespoons (45 ml) |
* About 30 minutes ahead, weigh or measure the peanut butter into a medium bowl on the counter at room temperature (65° to 75°F/18° to 24°C).
* Suspend a fine-mesh strainer over the bowl.
1) In a medium saucepan, with a silicone spatula, stir together the egg yolks, milk, and 116 grams/½ cup/118 ml of the cream until well blended. Stir in the sugar, glucose, and salt until the sugar has dissolved.
2) Heat the mixture on medium-low, stirring constantly, until slightly thicker than heavy cream. When a finger is run across the back of the spatula, it will leave a well-defined track. An instant-read thermometer should read 170° to 180°F/77° to 82°C.
3) Immediately pour the mixture into the strainer, scraping up the thickened mixture that has settled on the bottom of the pan. Press it through the strainer and scrape any mixture clinging to the underside into the strainer.
4) Whisk the peanut butter custard until well blended. Then whisk in the remaining cream (348 grams/1½ cups/355 ml) and the vanilla. Cover and refrigerate for a minimum of 8 hours or until no warmer than 43°F/6°C. (Alternatively, cool in an ice water bath.) Set a covered storage container in the freezer.
5) Churn the peanut butter custard in a prechilled ice cream maker. If adding the Chambord, add it during churning once the ice cream has reached the consistency of soft serve and begins to ball up around the dasher. Transfer the ice cream to the chilled container. Press a piece of plastic wrap on the surface of the ice cream, cover the container, and allow the ice cream to firm in the freezer for at least 4 hours before serving.
Store
Covered storage container: frozen, 3 days