7 recipes found
Pour the half-and-half, dry milk, and milk into a large saucepan over low heat. Cook until heated, stirring to dissolve the dry milk. Stir in the peanut butter and sugar until smooth and sugar has dissolved. Remove from heat, and stir in the vanilla. Cool mixture, and refrigerate.
Stir the mixture, or blend in a blender before pouring into an ice cream maker. Freeze according to the manufacturer's instructions.
Beat together eggs and sugar in a large bowl with an electric mixer until thick, about 3 minutes. Set aside.
Pour milk into a small saucepan and bring to a simmer over low heat. Gradually drizzle hot milk into egg mixture while whisking vigorously, then return whole mixture to the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil.
Remove from heat and whisk in peanut butter until smooth. Allow to cool slightly, then whisk in sweetened condensed milk, half-and-half, and vanilla until well combined. Cover and refrigerate until chilled.
Pour mixture into an ice cream maker and freeze according to the manufacturer's instructions. Fold in peanut butter cups when mixture is still soft. Transfer to a container and freeze until solid.
Preheat the oven to 375 degrees F (190 degrees C).
Mix together graham crackers, 3/4 cup peanuts, and sugar in a medium bowl. Stir in melted butter until mixture resembles wet sand, then press into a 9-inch pie plate.
Bake crust in the preheated oven until lightly browned, about 8 minutes. Place in the freezer to chill.
Beat together ice cream and peanut butter in a large bowl on medium-low speed until combined. Pour into chilled crust. Sprinkle with 1/4 cup peanuts. Place in the freezer until filling is firm, at least 6 hours.
Remove pie from the freezer 10 minutes before serving.
Stir milk, heavy cream, sugar, and cocoa powder together in a saucepan over low heat. Cook, stirring, until sugar and cocoa powder have dissolved, about 5 minutes.
Beat egg yolks in a bowl with an electric mixer until thick and pale yellow, about 4 minutes. Stir about 1/2 cup of cocoa mixture into egg yolks, whisking constantly.
Pour egg yolk mixture into cocoa mixture. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon, about 5 minutes. Pour cocoa mixture into a bowl.
Place chocolate chips in a large microwave-safe bowl. Heat in microwave in 20-second intervals until warm, stirring until chocolate chips are melted. Stir melted chocolate and vanilla extract into cocoa mixture until just combined. Refrigerate until cold, about 2 hours.
Freeze chocolate mixture in ice cream maker according to manufacturer's instructions. Drop peanut butter by spoonfuls into ice cream. Using a knife, fold peanut butter through ice cream to form ribbons of peanut butter throughout.
Beat cream and vanilla together in a large bowl with an electric mixer on medium speed until stiff peaks form; beat in sweetened condensed milk and peanut butter on low speed until smooth.
Arrange ice cream sandwiches in a 9x13-inch baking dish to form a single layer; spread peanut butter mixture evenly over ice cream sandwich layer. Cover the dish with plastic wrap; freeze until firm, 4 to 6 hours.
Cut into 12 squares. Spread hot fudge topping over top; sprinkle with peanuts. Serve immediately.
Beat 1/2 cup peanut butter, coconut sugar, coconut oil, and milk together in a bowl until smooth; cover and place in refrigerator.
Melt chocolate chips in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching; stir in butter until smooth. Set chocolate mixture aside to cool to room temperature, about 10 minutes.
Stir chocolate mixture into peanut butter mixture; cover and place in refrigerator.
Beat remaining 1 cup peanut butter and white sugar together with an electric mixer until smooth; beat in cream until well combined. Stir vanilla extract into cream mixture; cover and refrigerate for 3 hours or up to overnight.
Place cream mixture into the bowl of an ice cream maker; churn until soft-set and creamy, about 15 minutes. Chop chocolate mixture into pieces; mix about 1 cup chocolate mixture into ice cream.
Sprinkle remaining pieces of chocolate mixture over ice cream to serve.
Heat milk in a saucepan over medium heat without boiling until steaming, about 4 minutes. Beat egg yolks and sugar in a large bowl. Slowly whisk hot milk into yolk mixture until well mixed; return mixture to saucepan and continue to cook on medium heat.
Gradually stir peanut butter and vanilla extract into milk mixture until thoroughly combined, about 5 minutes. Pour peanut mixture into large bowl and cool for 15 minutes.
Stir heavy cream and peanut butter cups into milk mixture, pour into an ice cream maker, and freeze according to the manufacturer's instructions.