Toasted Sesame Peanut Butter Ice Cream Recipes

TOASTED SESAME & PEANUT BUTTER ICE CREAM

Steps:

• Toast Sesame Seeds in a saute pan on medium-low heat or on a cookie sheet in the oven until seeds begin to brown and smell toasty (remember to constantly shake them -- they burn quick!
• In a spice grinder or small food processor, grind the toasted Sesame Seeds with the Salt until they are a fine meal. If you continue to process them, it will make sesame butter and will make clean up that much harder.
• In a large saucepan, scald Half & Half, Milk and Cream. Add ground Sesame Seeds and simmer on low for 10 minutes. Kill the heat and let steep for 10 to 20 minutes. The cream mixture should taste strongly of sesame seeds.
• While Cream is steeping, whisk together Egg Yolks with the Sugar until pale and fluffy. Whisk in Vanilla.
• Temper the Egg Yolks by gradually adding hot Cream into the bowl, whisking constantly (add at least half of the hot cream). Pour the Egg mixture back into the sauce pan with the remaining cream and whisk in the Peanut Butter.
• Cook on low, CONSTANTLY stirring the mixture with a high-temp rubber spatula or wooden spoon. When the custard is thick enough to hold a clean line on the back of your spoon, pour through a fine mesh strainer into a clean container, pressing out any juice from the left over seeds/peanuts.
• Cool for several hours or overnight.
• Stir up mixture and freeze in your ice cream maker according to manufacturer's instructions.

SESAME ICE CREAM

Steps:

• Toast the seeds in a dry pan until they start to pop.
• Gring coarsely in a pestle and mortar.
• Put seeds in a pan with the milk, cream and half the sugar. Bring to the boil and remove from the heat.
• Whisk the egg yolks with the remaining sugar until fluffy and add to the milk.
• Cook over a low heat for 5 mins until thickened to a custard consistency.
• Leave to cool and freeze in an ice cream machine or whish well to get lots of air in, pour into a plastic tub and place in the freezer stirring occasionally until frozen.

PEANUT BUTTER ICE CREAM

Steps:

• In a medium bowl, beat the sugar and eggs with an electric mixer until thick, about 3 minutes. Set aside.
• Pour milk into a small saucepan, and bring to a simmer over low heat.
• Gradually drizzle the hot milk into the eggs while whisking vigorously. Then pour the whole mixture into the saucepan.
• Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil.
• Remove from heat, and whisk in peanut butter. Allow to cool slightly, then whisk in the sweetened condensed milk, half-and-half and vanilla.
• Cover and refrigerate until chilled.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions.
• Fold in peanut butter cups when mixture is still soft, then transfer to a container, and freeze until solid.

20-SECOND PEANUT BUTTER CHUNK ICE CREAM

Steps:

• In a food processor, add the almond milk followed by frozen bananas and two tablespoons of the crunchy peanut butter. Blend until smooth. Add remaining 3 tablespoons peanut butter and pulse once or twice to incorporate. Do not overblend.
• Transfer ice cream to a loaf pan and cover with plastic wrap. Freeze until hardened, at least 8 hours, or overnight. Alternatively, for a soft-serve consistency, serve immediately.
• ALTERNATIVE FLAVORS:.
• MIXED BERRY: Omit peanut butter and add 2 cups mixed frozen berries.
• STRAWBERRY: Omit peanut butter and add 1 1/2 cups frozen strawberries at the initial blending. When smooth, 1 cup chopped frozen strawberries at the end, pulsing just until incorporated. Do not overblend.
• CHOCOLATE MINT: Omit peanut butter and add 2-3 drops mint extract (or more to taste) at the initial blending. When smooth, add a few drops of green food coloring to reach desired color (optional), blending until color is well-distributed. Add 3 1/2 ounces roughly chopped semi-sweet chocolate, pulsing just until incorporated. Do not overblend.
• NUTELLA: Omit peanut butter and add 5 tablespoons Nutella at initial blending. When smooth, add 3 tablespoons Nutella and pulse just until incorporated. Do not overblend.