An ice cream dessert with peanut butter sauce, made by guests Keavy Landreth and Allison Kave of Butter and Scotch, as seen on Food Network's The Kitchen.
Recipe courtesy of Keavy Landreth and Allison Kave

Peanut Butter Sauce

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  • Level: Easy
  • Total: 8 hr 20 min (includes infusing time)
  • Active: 20 min
  • Yield: about 2 cups


Rye Infused Peanut Butter:


Special equipment:
a chinois or strainer
  1. Add the Rye Infused Peanut Butter, butter, salt and sugar to a pot and heat through on medium heat until combined, about 5 to 8 minutes.

Rye Infused Peanut Butter:

Yield: 2 cups infused peanut butter
  1. Combine the peanut butter with the rye and freeze overnight. Strain through a coffee filter-lined chinois 2 to 3 times to remove the oil. Reserve the infused peanut butter and rye separately.