Tag Archives: ice cream

Salty Caramel Peanut Butter Bar Ice Cream


Knock knock knock.

Gentleman Caller.

Homemade ice cream. One of the most scintillating sensations of summer. Be it fruity, fudgy or just plain old vanilla it bring the boys to the proverbial yard.

I recently had access to my Granny’s recipe boxes completely unattended, and since she made the best homemade ice cream in childhood memory, I chose to take my chances being caught and pilfer her recipe. Well guess what? It didn’t have quantities on it. Vague suggestions and ideas that I know she understood perfectly. Nonetheless, it was in her handwriting which was very special to me. I did some test runs and conceived a 2018 hybrid.

I wanted to incorporate some Texas-y fun so I decided to try a version with Atkinson’s peanut butter bars, a Texas staple. The result was heavenly. Salty. Sweet. Creamy. You’ll repeat this one for years to come.


  • 2 whole eggs + 1 egg yolk
  • 3/4 cup vanilla sugar
  • 1/2 tsp kosher salt
  • 1 tsp vanilla
  • 1 12 oz can evaporated milk
  • 1 13.4 ounce can of Nestle Dulce de Leche
  • Almost 2 quarts whole milk (about 7 pints)
  • 40 Atkinson’s peanut butter bars
  • 1/4 pound (scant) roasted salted peanuts

If you’re using an old fashioned ice cream machine or crank you will also need several pounds of ice and a box of rock salt.

Pre-heat your oven to 350 degrees. Unwrap and chop the peanut butter bars into chunks. They’re naturally crumbly so don’t go nuts. Chop your peanuts as well. Line a sheet pan with foil and spray it with pan release. Spread the peanut butter bars in an even layer on the sheet pan and put them in the oven. WATCH THEM LIKE A HAWK! After a minute or so you’ll see signs that they are beginning to melt. Pull it from the oven and mash the chopped peanuts into the melty candy. Allow it to cool. Then break in to clusters of peanut and candy mashed together. Set aside.

In the bowl of your electric mixer with the whisk attachment mix the eggs and sugar at high speed until the resemble the consistency of vanilla pudding. Add the vanilla and salt. Turn the mixer back on to incorporate. Add the evaporated milk and dulce de leche. Turn the mixer on briefly to incorporate. Add the whole milk until everything is well combined. You will have to make sure the dulce de leche breaks down completely in the cold milk.

Put the bowl of your mixer in the freezer for a bit to get it as cold as possible before you put it in the ice cream freezer with the dasher.

This is going to make about a gallon of ice cream. I used a two gallon old fashioned freezer.

Pour the very cold mixture into the ice cream freezer and assemble it according to the machine’s directions. Pack with layers of ice and rock salt to the very top.

Allow the freezer to do its thing. It will take awhile. You’ll know it’s done when your freezer is straining or just stops.

Pull out the dasher and QUICKLY stir in the clusters of candy and peanut. Do not stir vigorously. Quickly get the candy in there. Place it promptly to the freezer and leave it alone for a couple of hours. It’s ready to be served when it is your desired degree of firmness. I like my homemade ice cream a little sloppy.

The Gentleman’s Egg Nog Ice Cream – your children will sleep past 6am Christmas morning…

Printable PDF at the bottom of the page!

Knock knock knock.

Gentleman Caller.

When I was a fat little kid down in Texas, I couldn’t get enough eggnog. And even though I was 8 or 9, dad would still spike it a little for me. Probably because he realized it would make me sleep.

Christmas Eve was the most overstimulating day of the entire year. Family, church, singing, Mawmaw time, presents, driving around looking at lights in Hillcrest Village, more church, more singing, cousins, cousins, cousins, eating, more eating, more presents, baby and toddler meltdowns, envelopes of money, TV specials, more eating, and EGGNOG.

We never made eggnog from scratch, nor did we make eggnog ice cream. I didn’t even know making eggnog was a “thing” until I was well into adulthood. So, here I will offer you two versions: version 1 being the overachiever method and version 2 being the “I still have 30 presents to wrap, I am not making homemade eggnog” method, and then the freezing process.


What you need (approximate 1 pint yield):

  • 3 egg yolks
  • 1/3 cup sugar (superfine works best) + an additional tablespoon
  • 2 1/2 cups whole milk
  • 1 cup heavy cream
  • 1 tablespoon whiskey or bourbon**
  • 1 tablespoon spiced rum**
  • 1/2 teaspoon vanilla, or the caviar of 1/4 of a vanilla bean
  • 1 teaspoon fresh grated nutmeg
  • 3 egg whites

**may be doubled or eliminated. 

This is very easy. Using an electric mixer, beat the egg yolks for about 2 minutes. Add the 1/3 cup sugar gradually. Beat until the sugar dissolves. Add milk, cream, booze, nutmeg, and vanilla.

In another bowl with clean beaters, beat the egg whites until they form soft peaks. Gradually add the 1 tablespoon sugar and beat to stiff peaks.

Fold the egg whites into the mixture, chill.**

**Yes, this recipe contains uncooked eggs. Yes, the FDA says eggs should get to 160 degrees for “food safety.” However, you eat steak medium and raw oysters and over easy eggs, don’t you? And most dietitians/nutritionists agree that raw organic eggs are the cleanest, safest form of protein available. So screw the FDA.

If you don’t want to make ice cream, you can serve this as is right now! It’s delicious!


What you need:

  • 1 pint commercially produced eggnog, your favorite variety*
  • 1 tablespoon whiskey or bourbon**
  • 1 tablespoon dark spiced rum**
  • 1/2 teaspoon vanilla, or the caviar of 1/4 of a vanilla bean
  • 1 teaspoon fresh grated nutmeg

*Not the kind from the liquor store. It won’t freeze. The kind from the dairy case.

**may be doubled or eliminated. 

Mix all the ingredients together and chill to very cold.


I use this with my Kitchenaid Mixer:


I think it’s a great tool. Super easy, no fuss. You use what works for you.

Pour the well-chilled liquid into the SUPER FROZEN bowl of the mixer attachment. Process on slow/stir for about 25 minutes.

Remove the dasher and put the ice cream (should be about soft serve consistency) into a bowl or container, and quickly get it into the freezer.

It will continue to harden. Allow it to sit for a few hours before you serve it so it’s nice and firm.

Shown here with The Gentleman Caller’s Spiced Up Holiday Apple Pie http://thegentlemancaller.net/spiced-up-holiday-apple-pie/

Do your best not to eat it all before your guests arrive!

That’s all for now, little fatty.


The Gentleman Caller