Directions:
- In a large heavy saucepan, heat the milk, brown sugar and salt until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg. Return all to the pan, whisking constantly.
- Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Remove from the heat; whisk in peanut butter. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in the cream, yogurt and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
- Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturerâs directions, adding nuts and brittle during churning.
- When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 1-1/4 quarts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 368.47 Kcal (1543 kJ) | ||
| Calories from fat | 222.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.75g | 38% | |
|---|---|---|---|
| Cholesterol | 51.3mg | 17% | |
| Sodium | 266.84mg | 11% | |
| Potassium | 292.18mg | 6% | |
| Total Carbs | 31.24g | 10% | |
| Sugars | 23.85g | 95% | |
| Dietary Fiber | 2g | 8% | |
| Protein | 8.3g | 17% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1mg | 5% | |
| Calcium | 86.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 330.83 Kcal (1385 kJ) | ||
| Calories from fat | 199.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.22g | 38% | |
|---|---|---|---|
| Cholesterol | 46.06mg | 17% | |
| Sodium | 239.58mg | 11% | |
| Potassium | 262.33mg | 6% | |
| Total Carbs | 28.05g | 10% | |
| Sugars | 21.42g | 95% | |
| Dietary Fiber | 1.8g | 8% | |
| Protein | 7.45g | 17% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.9mg | 5% | |
| Calcium | 77.5mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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