This is the creamiest, most luscious ice cream you'll ever taste, and no ice cream machine is needed.
1/2cup+ 1/4 cup granulated sugar
1/2cupcreamy peanut butter*
1cupheavy whipping cream
Combine the egg yolks and 1/2 cup granulated sugar in a heatproof bowl and whisk until smooth.
Place the bowl over a saucepan filled with an inch of simmering water (a double boiler). Whisk the mixture slowly and continuously until the mixture reaches 160 degrees F, about 5-7 minutes.
Remove the bowl from the pan, and pour the egg mixture through a fine mesh strainer to remove any small bits of cooked egg.
Add the peanut butter and vanilla extract, and mix with an electric mixer until smooth. It will be incredibly thick.
In a separate bowl, combine the whipping cream and remaining 1/4 cup sugar, and whip to soft peaks.
Add 1/3 of the whipped cream to the egg yolk mixture, and mix with the electric mixer until incorporated. This will lighten the peanut butter mixture tremendously, and you should be able to fold the rest of the cream in by hand.
Add another 1/3 of the whipped cream and fold it into the peanut butter with a spatula, taking care to deflate the cream as little as possible. When mostly incorporated, fold in the remaining 1/3 of the whipped cream.
Press plastic wrap directly onto the surface of the peanut butter mixture, then freeze for 4-6 hours, until completely frozen.
Scoop and serve!
*Don't use a natural peanut butter here, or the texture won't be as smooth. There's a Skippy creamy peanut butter that doesn't have any hydrogenated oils in it, but has a little bit of extra oil and sugar to get things as smooth as the classic peanut butter. That's what I use.