{ Salted Chocolate & Peanut Butter Swirl Ice Cream }

~ HAPPY WEEKEND EVERYONE! ~

This new recipe post is for the creamiest, yummiest, and EASIEST ice cream you'll ever make from scratch! With swirls of salty peanut butter, sweet chocolately custard, and chunks of peanut butter cups...it's irresistible.

{ it's also Step II of the most delicious

Double Chocolate Peanut Butter Ice Cream Sandwiches! }

Watch the quick video above for a simple visual tutorial, or read on for more detailed instructions!

{Or if chocolate & PB aren't your thing, you can still use this custard base and add in any mix-ins your heart desires!}

If you've never made homemade ice cream before...

it's time to be adventurous and give this recipe a try!

Your friends and family will be impressed, guaranteed.

The first step to making this ice cream is making the custard base that will go into your ice cream maker—and if you don’t have an ice cream maker, not to worry! There are tons of ways to make ice cream without one { google is great }.

And the best part is, you can still use this delicious recipe!

To begin, add one whole egg and one yolk into a small bowl. To that, add the ½ cup of sugar and whisk until the mix is light yellow and frothy.

Next, heat up the milk in a small saucepan on medium heat until it’s simmering. Once the milk is hot enough, you can temper the egg and sugar mixture.

This is a delicate step, because you can’t let the eggs get too hot, or they will scramble and ruin the texture of your custard! Don’t worry though, it’s not as difficult as it seems. All you need to do is slowly add a small amount of the warm milk into the egg mixture and whisk it in quickly. This will bring up the temperature of the eggs without scrambling them.

Once you’ve added the first bit of milk, go ahead and add the rest of the milk into the eggs and continue to whisk. Don’t worry if there are a few scrambled bits because you’ll strain them out later!

Once the eggs have been tempered with the milk, pour the mixture back into the saucepan and continue to cook on medium heat, and occasionally stir, for about 8 minutes—or until the custard is thick enough to coat the back of a spoon.

During these 8 minutes, you can stir in the vanilla, cocoa powder, and salt.

When the custard is thick, take it off the burner and carefully strain it through a thin sieve into a new bowl.

Then, allow the custard to cool to room temperature for about 30 minutes. Once it’s cooled, stir in the heavy cream and refrigerate until it's very cold.

{I allowed mine to cool overnight, the longer it sits, the creamier the final product will be—but if you’re in a rush, a few hours will do.}