Indulge in the ultimate creamy treat with this peanut butter swirl frozen custard ice cream. This recipe transforms simple ingredients into a luxurious ice cream that’s rich, creamy, and interspersed with generous swirls of peanut butter. Each bite offers a silky texture of custard combined with the comforting, nutty flavors of peanut butter, making it a perfect dessert for peanut butter lovers and ice cream aficionados alike.

If you are looking for more delicious ice cream recipes, then you must also check out my Creamy Biscoff Frozen Custard Ice Cream Recipe or my Homemade Choco Tacos Recipe filled with creamy vanilla ice cream.

Freshly made peanut butter swirl frozen custard ice cream

The Chemistry of Peanut Butter Swirl Frozen Custard Ice Cream

The creamy texture of this frozen custard is achieved through the precise cooking of eggs, sugar and cream. Egg yolks are key players, rich in lecithin, a natural emulsifier, which helps stabilize the mixture and keep it smooth. Heating the mixture allows the proteins in the yolks to thicken the custard without curdling. When the custard base is cooled and churned, air is incorporated, giving it a light yet creamy texture. The peanut butter, when swirled in, partially freezes, providing a delightful contrast in both flavor and texture.

Freshly made peanut butter swirl frozen custard ice cream

What is in Peanut Butter Swirl Frozen Custard Ice Cream?

Heavy Whipping Cream

It is high in fat, making a creamy base for the custard. You can also use heavy cream, which is slightly lower in fat than heavy whipping cream.

Whole Milk

Another primary base for the custard provides richness and a creamy texture. I do not recommend using skim milk due to its low-fat content.

Granulated Sugar

Sweetening the custard base. The heat melts it down into a syrup, adding moisture to the ice cream. Sugar also helps preserve the ice cream naturally.

Egg Yolks

Act as thickeners and emulsifiers, making the ice cream smooth and creamy.

Vanilla Extract

When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.

Fine Sea Salt

Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed on the heat of the stove. If you use larger granule salt, it will not melt down fully when cooked and will leave salt crystals throughout your ice cream.

Creamy Peanut Butter

Adds a nutty flavor and creamy texture, creating delightful swirls in the ice cream.

Freshly made peanut butter swirl frozen custard ice cream

How do you make peanut butter swirl frozen custard ice cream?

  1. In a large saucepan, combine heavy whipping cream, milk & sugar, place over medium heat
  2. Cook until simmering
  3. While getting the mixture up to temperature, take egg yolks in a separate bowl and whisk until a little lighter in color
  4. Once cream mixture is warmed, take a ¼ measuring cup and slowly pour the cream mixture into the egg yolk whole while constantly whisking. Repeat 5 times
  5. Once the egg yolks are tempered, slowly pour egg mixture into sauce pan while constantly whisking
  6. Add vanilla and salt
  7. Simmer until thickened, stirring constantly
  8. If your custard does not seem smooth and you notice small bits of egg, push it through a mesh strainer before cooling.
  9. Pour mixture into a bowl with a lid or plastic wrap to cover and place in the fridge for 6-8 hours to cool or longer. This can sit in your fridge for 2 days
  10. Once cooled, churn the ice cream mixture in an ice cream maker according to the ice cream maker’s instructions until frozen.
  11. When the custard is fully churned, place the peanut butter in a microwave-safe bowl. Cook in the microwave for 30 seconds and stir.
  12. Take a freezer-safe container and scoop 5 large spoonfuls of frozen custard into it. Pour 1/3 of the melted peanut butter on top. Repeat 3 times until all the custard and peanut butter are used.
  13. Stir the frozen custard a couple of times with a wooden spoon or butter knife, folding the peanut butter into the ice cream and creating swirls.
  14. Cover with a lid and place in the freezer for 4 hours to freeze solid and set.
  15. Scoop and enjoy!

How to temper eggs

  • Heat the cream, milk and sugar in a sauce pan
  • Crack and separate the egg yolks into a bowl, then whisk them up
  • Once the cream mixture is piping hot, but not yet boiling, slowly pour in about 1/4 cup of the hot mixture into the egg yolks while you are rapidly whisking the yolks
  • Repeat that process 5 times
  • Slowly pour the egg yolk mixture into the sauce pan with the remaining cream mixture, while rapidly whisking the cream

By following this process, you will cook the egg yolks without having to worry about them solidifying.

slowly pouring the hot cream mixture into the egg yolks
slowly pouring the egg yolk mixture into the hot cream mixture

Storage Tips

Store the frozen custard in an airtight container in the freezer. Ideally, consume within two weeks for the best texture and flavor.

This frozen custard remains optimal quality for about two weeks in the freezer. Beyond that, it’s still safe to eat but may start to form ice crystals and lose some of its creamy texture.

Freezing Options

For those who enjoy softer, more scoop-able ice cream, consider storing the custard in a shallow container, which helps it freeze and thaw more uniformly.

Making Ahead

The custard base can be made up to two days in advance, keeping it in the refrigerator until ready to churn. This enhances the flavors and results in a smoother texture after churning.

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Why make peanut butter swirl frozen custard ice cream?

Indulge in the creamiest peanut butter swirl frozen custard – your new favorite dessert! Enjoy this luxuriously creamy ice cream, a perfect treat for any peanut butter lover looking to indulge in a homemade, artisanal dessert.

There’s something deeply satisfying about crafting the perfect ice cream from scratch, especially when it involves a favorite ingredient like peanut butter. Developing this recipe was a delightful challenge to balance the richness of the custard with the distinct taste of peanut butter. Creating a dessert that’s both comforting and decadently delicious. It’s a cherished treat in my family. Perfect for celebrating special moments or enjoying a quiet, indulgent evening at home.

Freshly made peanut butter swirl frozen custard ice cream

FAQ’s

Frozen custard is made with eggs in addition to cream and sugar, resulting in a richer and creamier texture than regular ice cream. The eggs act as an emulsifier, making the custard exceptionally smooth.

Although an ice cream machine helps achieve the best texture, you can manually make this frozen custard. Freeze the base for an hour, stirring vigorously, and repeating the process several times to incorporate air and break up ice crystals.

The key is the custard base, which due to its high fat and egg yolk content, doesn’t freeze as hard as typical ice creams. Set your freezer to the right temperature (around 0 degrees F) for extra softness. Add a tablespoon of alcohol, like vodka, to the custard base, as alcohol lowers the freezing point.

Serve frozen custard slightly softened for the best texture and flavor. A few minutes at room temperature should make it easy to scoop. Pair it with your favorite toppings, such as chocolate sauce, crushed cookies, peanut butter chips, chocolate chips, peanut butter cups or fresh fruits, for added texture and flavor contrast.

Peanut Butter Swirl Frozen Custard Ice Cream

Author: Madison Reid
Prep Time: 30 minutes
Cook Time: 30 minutes
Chill Time: 8 hours
Servings: 6 servings
This will be the creamiest homemade ice cream you will ever make. I guarantee it! Made even more delicious with swirls of real peanut butter.

Ingredients 

  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 1 cup granulated sugar
  • 6 egg yolks
  • 2 tsp vanilla extract
  • 1 pinch fine sea salt
  • 1/2 cup creamy peanut butter

Instructions

  • In a medium saucepan, combine heavy whipping cream, milk & sugar, place over medium heat
  • Cook until simmering
  • While getting the mixture up to temperature, take egg yolks in a separate bowl and whisk until a little lighter in color
  • Once cream mixture is warmed, take a ¼ measuring cup and slowly pour the cream mixture into the egg yolk whole while constantly whisking. Repeat 5 times
  • Once the egg yolks are tempered, slowly pour egg mixture into sauce pan while constantly whisking
  • Add vanilla and salt
  • Simmer until thickened, stirring constantly
  • Pour mixture into a bowl with a lid and place in fridge for 8 hours to cool, or longer. This can sit in your fridge for 2 days
  • Once cooled, churn in an ice cream machine until frozen
  • When the custard is fully churned, place the peanut butter in a microwave-safe bowl. Cook in the microwave for 30 seconds and stir.
  • Take a freezer safe ice cream container and scoop 5 larges spoonfuls of frozen custard into it. Pour 1/3 of the melted peanut butter on top. Repeat 3 teams until all the custard and peanut butter is used.
  • Stir a couple of times, folding the peanut butter into the ice cream and creating swirls.
  • Cover with a lid and place in the freezer for 4 hours to freeze solid and set.
  • Scoop and enjoy!

Nutrition

Calories: 613kcal Carbohydrates: 43g Protein: 11g Fat: 46g Saturated Fat: 23g Polyunsaturated Fat: 5g Monounsaturated Fat: 15g Cholesterol: 289mg Sodium: 145mg Potassium: 280mg Fiber: 1g Sugar: 40g Vitamin A: 1492IU Vitamin C: 0.5mg Calcium: 137mg Iron: 1mg

Have you tried this recipe?

I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.

Freshly made peanut butter swirl frozen custard ice cream