Peanut Butterscotch Ice Cream
 
 
Ingredients
  • 4 tbsp. butter (½ stick)
  • ¾ cup dark brown sugar
  • ½ tsp. salt
  • ¼ cup creamy peanut butter
  • 1 ¾ cup whole milk
  • 4 large egg yolks
  • 1 cup heavy cream
  • ½ teaspoon vanilla extract
  • 1 tbsp. dark rum (optional, but this lends great flavor to the ice cream and helps prevent it from freezing solid)
  • Optional (but highly recommended) mix-in: 8 - 10 chocolate sandwich cookies, finely crushed and yielding approximately ½ cup of cookie crumbs.
Instructions
  1. In a medium pot, cook butter, brown sugar, and salt over medium heat until bubbly, about 3 - 5 minutes. Add peanut butter and stir until combined. Add milk and cook until mixture begins to steam. Place egg yolks in large bowl. Gradually stream milk mixture into yolks, stirring constantly. Return mixture to pan and cook over medium heat, stirring constantly with a rubber spatula, until mixture thickens enough to coat the back of a spoon, about 5 - 7 minutes.
  2. Remove from heat, and pour mixture through a fine mesh strainer into a large bowl set over an ice bath. Add heavy cream, vanilla, and dark rum (if using) and stir to chill. Churn mixture according to ice cream maker’s instructions, and add cookie crumbs (if using) during the last minute of churning. Scoop mixture into a container with lid and freeze until firm, about 1 - 2 hours.
Recipe by Allons-Eat! at https://www.allonseat.com/peanut-butterscotch-ice-cream/