Salty Honey Peanut Butter Ice Cream — the perfect dessert version of the PB+Honey sandwich. // Feast + West

Salty Honey Peanut Butter Ice Cream + Giveaway

  • Prep Time: 30 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 30 minutes


  • 5 large egg yolks
  • 3/4 cup sugar
  • 1/3 cup creamy peanut butter
  • 1 3/4 cups heavy cream
  • 3/4 cup 1% or 2% milk
  • 1 teaspoon kosher salt
  • 23 tablespoons local honey (see note)


Make the Base

  1. In a medium bowl, whisk the yolks lightly to break them up. Whisk in half of the sugar (6 tablespoons.) In another medium bowl, add the peanut butter and honey. Set both bowls aside.
  2. In a heavy saucepan over medium-high heat, stir together the cream, milk, salt and the rest of the sugar. When the mixture has reached a low, gentle simmer, reduce the heat to medium.
  3. With a measuring cup, scoop out 1/2 cup of the hot cream mixture. Whisking the egg yolks continuously, slowly pour the cream into the bowl with the egg yolks. Repeat with another 1/2 cup of the cream.
  4. While stirring the cream mixture on the stove, slowly stir in the egg-and-cream mixture back into the saucepan. Cook over medium heat, stirring continuously, until it thickens, about 1 to 2 minutes. When thickened, the mixture will coat the back of a spatular and it will hold a clear path when you run your finger across it.
  5. Place a fine-mesh strainer over the bowl with the peanut butter and honey. Strain the ice cream base into the bowl. Remove strainer and stir the base into the peanut butter and honey.
  6. In a large bowl (larger than the bowl with the cream mixture), make an ice water bath. Fill the bowl about halfway with ice and cold water and nestle the smaller bowl, with the cream mixture, inside. Stir the base occasionally until it is cool. Remove the base from the ice bath and cover with plastic wrap. Refrigerate for at least 2 hours or overnight.

Freeze the ice cream

  1. Following the manufacturer instructions for your ice cream maker, freeze the ice cream. While it churns, freeze the container you plan to store your ice cream in to keep it cold.
  2. When it is done, transfer the ice cream to the frozen container. Enjoy right away, or freeze for 4 to 6 hours for firmer ice cream.


I recommend a lighter honey with this recipe. If you use a dark honey, use a bit less.


  • Serving Size: 1 quart