I've been slacking (and dieting), but I'm getting back into the ice cream frame of mind.
I have a bunch of people coming to my house on Friday to barbecue and celebrate Independence Day and I have promised them homemade ice cream.
Peanut Butter Ice Cream
1 1/2 cups creamy peanut butter
1 cup sugar
2 1/2 cups half and half
2 cups 2% milk
1 tsp salt
1 cup Reese's Peanut Butter Cup pieces
Zap the peanut butter in the microwave for thirty seconds, then mix with the sugar, cream, milk, and salt. Small warning here: the peanut butter is not going to mix well with the liquid mixture. Get all the big chunks broken up the best you can.
Toss in your ice cream maker and follow the directions. Amazingly, the peanut butter lumpy-ness sorts itself out in the machine. When the ice cream has firmed up a bit, stir in the Reese's chunks.
This is an intense peanut butter taste. Not for those who are all "meh" when it comes to peanut butter.
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1 comment:
I keep refining my no-pre-cook ice cream base and this is by far the best mixture.
Originally, I was using whipping cream along with milk... rich flavor, but if you add too much whipping cream, you'll have fatty chunks in your finished ice cream. Quite unnerving.
This time, I switched to half and half instead of whipping cream. It has good flavor without being overwhelmingly rich.
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