Nut Butter Ice Cream

Nut butters add richness, protein, and distinctive flavors. Balance fat content carefully—nuts contribute significant fat.

Peanut Butter Ice Cream

Classic peanut butter in creamy custard.

Ingredients

Component	1x	2x
Peanut Butter
Creamy natural peanut butter	130g	260g
Base
Whole milk	340g (1⅓ c)	680g (2⅔ c)
Heavy cream	240g (1 c)	480g (2 c)
Granulated sugar	120g	240g
Brown sugar	30g	60g
Egg yolks	100g (5)	200g (10)
Corn syrup	30g	60g
Fine sea salt	3g	6g
Vanilla extract	5g	10g

Yield: ~1000ml (1x)

Method

1. Make custard: Combine the milk, cream, sugars, corn syrup, and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.

2. Add peanut butter: Add peanut butter, whisking until completely smooth.

3. Blend: Use immersion blender to ensure full emulsification.

4. Finish: Once the base cools below 40°C, whisk in the vanilla.

5. Age and churn: Chill overnight. Churn to -6°C.

Note

Use natural peanut butter without added sugar for best control over sweetness.

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Peanut Butter Cup

Peanut butter ice cream with chocolate pieces.

Ingredients

Component	1x	2x
Peanut Butter Base
Creamy peanut butter	130g	260g
Whole milk	340g (1⅓ c)	680g (2⅔ c)
Heavy cream	240g (1 c)	480g (2 c)
Granulated sugar	110g	220g
Brown sugar	30g	60g
Egg yolks	100g (5)	200g (10)
Corn syrup	30g	60g
Fine sea salt	3g	6g
Mix-ins
Peanut butter cups, chopped	100g	200g
Dark chocolate chunks	50g	100g

Yield: ~1000ml (1x)

Method

1. Make peanut butter base: Combine the milk, cream, sugars, corn syrup, and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot, then whisk in the peanut butter until smooth.

2. Prepare mix-ins: Freeze chopped peanut butter cups and chocolate 30 min.

3. Churn: Process to -6°C. Add mix-ins in last 30 sec.

4. Harden: Freeze 6+ hrs.

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Almond Butter

Subtle, sophisticated nut flavor.

Ingredients

Component	1x	2x
Almond Butter
Creamy almond butter	120g	240g
Base
Whole milk	340g (1⅓ c)	680g (2⅔ c)
Heavy cream	260g (generous 1 c)	520g (generous 2 c)
Granulated sugar	130g	260g
Egg yolks	100g (5)	200g (10)
Corn syrup	30g	60g
Honey	20g	40g
Fine sea salt	2g	4g
Almond extract	2g	4g
Vanilla extract	3g	6g

Yield: ~1000ml (1x)

Method

1. Make custard: Combine the milk, cream, sugar, honey, corn syrup, and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.

2. Add almond butter: Whisk in almond butter until smooth.

3. Blend and finish: Immersion blend. Once the base cools below 40°C, add the extracts.

4. Age and churn: Chill overnight. Churn to -6°C.

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Cashew Butter

Buttery, mild, exceptionally creamy.

Ingredients

Component	1x	2x
Cashew Butter
Creamy cashew butter	110g	220g
Base
Whole milk	340g (1⅓ c)	680g (2⅔ c)
Heavy cream	260g (generous 1 c)	520g (generous 2 c)
Granulated sugar	130g	260g
Egg yolks	100g (5)	200g (10)
Corn syrup	30g	60g
Fine sea salt	2g	4g
Vanilla extract	5g	10g

Yield: ~1000ml (1x)

Method

1. Make custard: Combine the milk, cream, sugar, corn syrup, and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.

2. Add cashew butter: Whisk in cashew butter until smooth.

3. Blend and finish: Immersion blend. Once below 40°C, add the vanilla.

4. Age and churn: Chill overnight. Churn to -6°C.

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Hazelnut (Baci Style)

Hazelnut with chocolate chunks.

Ingredients

Component	1x	2x
Hazelnut
Hazelnut butter or praline paste	100g	200g
Toasted hazelnuts, chopped	60g	120g
Base
Whole milk	340g (1⅓ c)	680g (2⅔ c)
Heavy cream	260g (generous 1 c)	520g (generous 2 c)
Granulated sugar	120g	240g
Egg yolks	100g (5)	200g (10)
Corn syrup	30g	60g
Fine sea salt	2g	4g
Vanilla extract	5g	10g
Optional
Dark chocolate chunks	70g	140g

Yield: ~1000ml (1x)

Method

1. Toast hazelnuts: 165°C / 325°F for 12–15 min. Rub in towel to remove skins. Chop coarsely.

2. Make custard: Combine the milk, cream, sugar, corn syrup, and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.

3. Add hazelnut butter: Whisk in hazelnut butter until smooth. Once the base cools below 40°C, add the vanilla.

4. Age: Chill overnight.

5. Churn: Process to -6°C. Add chopped hazelnuts (and chocolate if using) in last 30 sec.

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Tahini

Sesame-forward, Middle Eastern inspired.

Ingredients

Component	1x	2x
Tahini
Well-stirred tahini	100g	200g
Base
Whole milk	340g (1⅓ c)	680g (2⅔ c)
Heavy cream	260g (generous 1 c)	520g (generous 2 c)
Granulated sugar	110g	220g
Honey	40g	80g
Egg yolks	100g (5)	200g (10)
Corn syrup	25g	50g
Fine sea salt	3g	6g
Vanilla extract	3g	6g

Yield: ~1000ml (1x)

Method

1. Make custard: Combine the milk, cream, sugar, honey, corn syrup, and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.

2. Add tahini: Whisk in tahini until smooth.

3. Blend and finish: Immersion blend. Once below 40°C, add the vanilla.

4. Age and churn: Chill overnight. Churn to -6°C.

Serving: Drizzle with date syrup or honey.

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Pistachio

Vibrant green, distinctly pistachio.

Ingredients

Component	1x	2x
Pistachio
Pistachio paste (or butter)	90g	180g
Raw pistachios, chopped	40g	80g
Base
Whole milk	360g (1½ c)	720g (3 c)
Heavy cream	250g (1 c)	500g (2 c)
Granulated sugar	125g	250g
Egg yolks	100g (5)	200g (10)
Corn syrup	30g	60g
Fine sea salt	2g	4g
Almond extract	1g	2g

Yield: ~1000ml (1x)

Method

1. Make custard: Combine the milk, cream, sugar, corn syrup, and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.

2. Add pistachio: Whisk in pistachio paste until smooth. Once the base cools below 40°C, add the almond extract.

3. Blend: Immersion blend for uniform color.

4. Age: Chill overnight.

5. Churn: Process to -6°C. Add chopped pistachios in last 30 sec.

Note

Quality pistachio paste is essential for vivid green color. Roasted pistachios alone won’t produce green ice cream.

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Sunflower Seed Butter

Nut-free alternative with similar richness.

Ingredients

Component	1x	2x
Seed Butter
Sunflower seed butter	110g	220g
Base
Whole milk	340g (1⅓ c)	680g (2⅔ c)
Heavy cream	260g (generous 1 c)	520g (generous 2 c)
Granulated sugar	130g	260g
Egg yolks	100g (5)	200g (10)
Corn syrup	30g	60g
Honey	20g	40g
Fine sea salt	3g	6g
Vanilla extract	5g	10g

Yield: ~1000ml (1x)

Method

1. Make custard: Combine the milk, cream, sugar, honey, corn syrup, and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.

2. Add seed butter: Whisk in sunflower butter until smooth.

3. Blend and finish: Immersion blend. Once below 40°C, add the vanilla.

4. Age and churn: Chill overnight. Churn to -6°C.

Note

Sunflower butter can oxidize and turn greenish. This is harmless but affects appearance. Adding honey helps prevent oxidation.