Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

I have not made this recipe.

Ingredients Nutrition


  1. In a saucepan, combine milk, sugar, flour and salt.
  2. Cook, stirring, on med.
  3. heat until slightly thickened (approximately 15 min.).
  4. Stir a few tablespoons of the hot milk mixture into the beaten eggs.
  5. Return egg-milk mixture to saucepan and cook, stirring constantly, for 2 min.
  6. Remove from heat.
  7. Combine and blend well 1 cup of the hot milk mixture with the peanut butter.
  8. Then stir peanut butter into milk mixture.
  9. Cool.
  10. Add vanilla and light cream to milk mixture.
  11. Churn-freeze.


Most Helpful

I made this exactly as stated except I used cornstarch instead of flour (needed to be gluten free). It was amazing!! Definitely making again!

bethanyescamilla August 26, 2011

I made this using mostly half n half and 2 cups cream without adding the nonfat dry milk or the flour. It has outstanding flavor, very rich using the dairy I had on hand. I added chopped peanuts and a Tablespoon of Kahlua so it would not get too hard in the freezer.

gail.lalumiere August 05, 2011

This recipe is amazing! Recipes like this are why I started making ice cream at home - for flavors that are hard to find in the store!

This was the first home-churned ice cream I have made that is like ice cream right out of the icecream maker, instead of the usual soft-serve consistency. This means it gets harder in the freezer, but my anti-freeze ice cream scoop still makes quick work of serving it. I left out the flour, and it turned out just fine. Also, added coarsely chopped peanut butter cups - YUM!

Rebekah of SFD August 22, 2010

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