Amazing! A huge hit at a recent dinner party, too! I made it with chunky peanut butter because I liked the contrast of the crunchy nuts to the smooth ice cream. Thanks for sharing this great recipe!
This seemed to take a lot of time, but it tasted AMAZING and as of maybe 6 hours after freezing, probably because of a caramel-like consistency, didn't freeze so hard that we couldn't scoop it. I should note that I made this with extra-large eggs, which have more white than normal. Next time I'll see how it goes with large eggs.
It's been a while since I wanted to try peanut butter ice cream and I found your recipe. I had to try it. :) And I'm glad I did. It has a wonderful taste. And the texture is very creamy and thick. It was not hard to do but took a little bit of time but it was worth it. Thanks StrikingEyes. Made for PAC Fall 2008
There's not enough stars to rate this recipe!! We didn't even get it to the freezer to finish hardening it. We added the peanut butter cups and ate every last bite of the ice cream as soon as it came out of the ice cream maker and there are only three of us! Thanks StrikingEyes for your recipe!