Homemade Peanut Butter Ice Cream

This creamy homemade peanut butter ice cream transforms simple ingredients into a luxurious dessert that rivals any premium store-bought version. The combination of golden syrup and peanut butter creates a perfectly balanced sweetness with rich nutty depth that's impossible to resist.

I first made this ice cream for my nephew's birthday party when the store was out of his favorite flavor. It was such a hit that it's now requested at every family gathering, often with my sister calling ahead to make sure I'll bring "the good stuff."

Ingredients

• Egg yolks: Form the rich custard base that gives this ice cream its creamy texture
• Lyle's Golden Syrup: Provides a distinctive caramel-like sweetness that perfectly complements the peanut butter
• Double heavy cream: Creates that luxurious mouthfeel essential for premium ice cream
• Peanut butter: The star ingredient—choose a high-quality brand without added oils for the most authentic flavor
• Vanilla extract: Enhances all the other flavors with its warm aromatic notes

Step-by-Step Instructions

Beat the Egg Yolks:

Place the egg yolks in a large bowl and beat them with an electric mixer or whisk for 2-3 minutes until they become pale and fluffy. The color should lighten significantly—this aeration is crucial for a smooth texture.

Add Sweetness and Cream:

Pour in the Lyle's Golden Syrup and whisk to combine thoroughly. Then add the double heavy cream and mix everything together until completely incorporated. The mixture will be quite liquid at this point.

Create the Custard Base:

Set up a double boiler by placing your bowl over a saucepan of simmering water. Make sure the bottom of the bowl doesn't touch the water. Continuously whisk the mixture for 5-10 minutes until it becomes frothy and bubbly. You'll know it's ready when it coats the back of a spoon without immediately running off. This gentle heating prevents the eggs from scrambling.

Incorporate the Peanut Butter:

Remove the bowl from heat and allow it to cool slightly. Stir in the melted peanut butter and vanilla extract, whisking well to create a uniform mixture. Take your time here to ensure there are no peanut butter streaks.

Freeze to Perfection:

Pour the mixture into a freezer-friendly container and tap it several times against your counter to release any air bubbles. Let it cool completely at room temperature before covering with clingfilm, pressing it directly onto the surface of the mixture to prevent ice crystals. Freeze for at least 6 hours or preferably overnight.

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The golden syrup in this recipe was a happy accident when I ran out of regular sugar one day. Its distinctive flavor paired so perfectly with the peanut butter that I never went back to the original version. My partner now claims he can identify my ice cream blindfolded just from that signature taste.

Storage Tips

This peanut butter ice cream will keep well in the freezer for up to two weeks when stored in an airtight container. For the best texture, place a piece of parchment paper directly on the surface of the ice cream before replacing the lid. This prevents those pesky ice crystals from forming on top.

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Serving Suggestions

While delicious on its own, this peanut butter ice cream creates magic when paired with hot fudge sauce or warmed jam for a sophisticated PB&J experience. For extra indulgence, serve between two chocolate cookies for the ultimate ice cream sandwich, or alongside a slice of warm brownie for a dessert that will impress any guest.

Troubleshooting Texture

If your ice cream becomes too hard in the freezer, simply allow it to sit at room temperature for 15-20 minutes before serving. For a softer consistency throughout storage, you can add 1-2 tablespoons of vodka to the mixture before freezing—the alcohol won't freeze solid and helps maintain scoopability without affecting the flavor.

Frequently Asked Questions

→ Can I use crunchy peanut butter instead of smooth?

Yes! The recipe specifically mentions you can use either smooth or crunchy peanut butter according to your preference. Crunchy will add delightful texture to your ice cream.

→ What can I substitute for Lyle's Golden Syrup?

If you can't find Lyle's Golden Syrup, you can substitute with honey, maple syrup, or corn syrup. Each will impart a slightly different flavor profile, with honey being the closest match.

→ Do I need an ice cream machine for this recipe?

No, this is a no-churn ice cream recipe. The mixture is simply poured into a freezer-friendly container and frozen for at least 6 hours or overnight.

→ How long will this ice cream keep in the freezer?

When stored properly in an airtight container, this homemade peanut butter ice cream will keep well for up to 2 weeks in the freezer, though the texture is best within the first week.

→ Why do I need to let the ice cream sit for 15 minutes before serving?

Homemade ice cream freezes quite firmly. Allowing it to sit at room temperature for about 15 minutes softens it slightly, making it easier to scoop and improving the creamy texture and flavor experience.

→ Can I add mix-ins to this ice cream?

Absolutely! Consider folding in chopped peanuts, chocolate chips, swirls of jam, or crushed cookies just before freezing for added texture and flavor variations.