Decadent Peanut Butter Soy Ice Cream Recipe #157005
This is my favorite ice cream recipe -- rich and decadent, a true comfort food. Most soy ice cream recipes are low-fat, but not this one! It can also be made with regular milk, although I have never tried it.
45 min | 15 min prep
SERVES 6
- 2 1/3 cups soymilk
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/4 cup peanut butter
- 1 egg, beaten
- 1/4 cup peanut butter chips (optional) or chocolate chips (optional)
- In a large saucepan, whisk together sugar, cornstarch, soy milk, and peanut butter.
- Bring to a boil over medium heat, whisking frequently, and boil whisking constantly for one minute; remove from heat.
- Whisk several large spoonfuls of hot milk mixture into egg, then whisk egg back into saucepan of hot milk.
- Return saucepan to heat and cook over medium flame, whisking constantly, until mixture returns to a boil. It will have thickened slightly.
- Refrigerate until cold (I first cool by carefully putting the pan into a sinkful of cold water). The cooking time does not take the cooling time into account.
- Freeze mixture in ice cream maker according to manufacturer's directions. Add chips towards the end of the freezing process.
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5 stars