Pure peanut butter ice cream from Rose's Ice Cream Bliss (page 145) by Rose Levy Beranbaum

  • heavy cream
  • egg yolks
  • Show all ingredients...

  • EYB Comments

    Can substitute corn syrup for glucose. Recipe requires at least 12 hours to prepare. See recipe for a variation.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Hot fudge topping and dipping sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute corn syrup for glucose. Recipe requires at least 12 hours to prepare. See recipe for a variation.

  • dbuhler on August 07, 2024

    Delicious with a prominent peanut butter flavor!! I didn't have the recommended PB, I used Skippy and it tasted wonderful. This recipe is similar to her peanut butter ice cream from her book The Pie and Pastry Bible...there is only a change in milk and cream measurements, and this one has added glucose. I've made both and I think they both taste great!! When I made this one I added a strawberry ripple and I would definitely do that again! I will definitely make this again!

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