Peanut Butter Loves Company

Preparation info

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Appears in

Ample Hills Creamery

Ample Hills Creamery

By Brian Smith and Jackie Cuscuna

Published 2014

  • About

Often happy to hang out on his own, peanut butter also relishes spending time with friends. Here, he parties hard with robust dark brown sugar, creamy malted milk powder, smooth vanilla, and silky swirls of semisweet chocolate.


For the Peanut Butter Malted Ice Cream

  • ¾ cup (165 g) packed dark brown sugar
  • ¼ cup (30 g) skim milk powder
  • cups (420 ml) whole milk
  • cups (420 ml) heavy cream
  • 2 egg yolks
  • ½ cup (60 g) malted milk powder
  • ½ cup (125 g) all-natural peanut butter
  • 2 teaspoons vanilla extract


    1. Make the peanut butter malted ice cream: Prepare an ice bath in the sink or in a large heatproof bowl.
    2. In a medium saucepan, combine the sugar, skim milk powder, and milk. Stir with a hand mixer or whisk until smooth. Make sure the skim milk powder is wholly dissolved into the mixture and that no lumps remain (any remaining sugar granules will dissolve over the heat). Stir in the cream.
    3. Clip a candy thermometer to the saucepan and set the pan over medium heat. Cook, stirring often with a rubber spatula and scraping the bottom of the pan to prevent sticking and burning, until the mixture reaches 110°F (45°C), 5 to 10 minutes. Remove the pan from the heat.
    4. Place the egg yolks in a medium bowl. While whisking, slowly pour ½ cup (120 ml) of the hot milk mixture into the egg yolks to temper them. Continue to whisk slowly until the mixture is an even color and consistency, then whisk the egg-yolk mixture back into the remaining milk mixture.
    5. Return the pan to the stovetop over medium heat and continue cooking the mixture, stirring often, until it reaches 165°F (75°C), 5 to 10 minutes more.
    6. Remove the pan from the heat and add the malted milk powder, whisking vigorously to combine. Add the peanut butter and vanilla and whisk vigorously until smooth.
    7. Transfer the pan to the prepared ice bath and let cool for 15 to 20 minutes, stirring occasionally. Pour the ice cream base through a wire-mesh strainer into a storage container and place in the refrigerator for 1 to 2 hours, or until completely cool.
    8. Make the semisweet chocolate swirl: Place the chocolate in a medium heatproof bowl. In a small saucepan, heat the cream over medium heat until it starts to bubble up. Pour the cream over the chocolate and stir gently until the chocolate is completely melted and smooth.
    9. Transfer the cooled base to an ice cream maker and churn it according to the manufacturer’s instructions.
    10. Transfer the ice cream to a storage container, gently folding in heaping spoonfuls of the dark chocolate swirl as you do, softly lifting and spinning it throughout the ice cream. Be careful not to overmix. Serve immediately or harden in your freezer for 8 to 12 hours for a more scoopable ice cream.