Recipe Submitted by : Sumptuous Spoonfuls [ <- Click for more such wonderful recipe from Sumptuous Spoonfuls]
Duration : 60 minutes
1 cup fat free half &half
1/2 cup brown sugar
1/2 cup PB2 powder
1 Tablespoon natural peanut butter
1 cup fat free half & half
1/2 cup heavy whipping cream
2 tsp. vanilla extract
- In a saucepan, stir together 1 cup of the fat free half & half with the brown sugar over and cook over medium heat just until hot. While the milk and sugar are cooking, in a small mixing bowl, beat the eggs till they are fluffy and a consistent yellow (that is, no blobs of egg white floating about).
- In a slow stream, add the hot cream mixture to the eggs, whisking or beating constantly as you do. Beat them a little more just for spite, then put the saucepan back on the burner and heat at medium-low heat, whisking constantly, until it is thick enough to coat the back of a wooden spoon, about 5 minutes.
- Remove the pan from the heat and mix in the PB2 and the peanut butter using your mixer. Whisking the custard well while it is cooking helps keep the lumps out, but if you see any lumps in your custard, strain them out. If not, just let it set for a few minutes to cool, then beat in the cream and vanilla. Cover and refrigerate until cold, 6–8 hours, then put it in your ice cream maker and freeze into creamy wonderful deliciousness.
Tips I like to add a little drizzle of chocolate syrup and a few roasted peanuts on top.