Tuesday, June 10, 2014

Peanut Butter Ice Cream

Oh yes, oh yes, you're welcome.

Say it with me now: Peanut. Butter. Ice Cream. Peanut. Butter. ICE CREAM!!

I am still trying to figure out if my mom getting me an ice cream machine was the best or worst thing to happen to me. Probably a little bit of both. Sure, my waistline isn't THRILLED but in everything other sense, ice cream machine = life.

Many ice cream recipes are custard based, so it involves egg yolks, and tempering said egg yolks, and letting the mixture thicken. And these ice creams are delicious, they really are. But this. Ooooh, this.

This Peanut Butter Ice Cream is ridiculously simple. Fool-proof, even. But more importantly than that, it is outrageously delicious. It is made of a just a few good ingredients, and it is this simplicity that takes this ice cream above and beyond. The salty sweet joy of peanut butter packed into every creamy, cool spoonful.

As long as you have an ice cream maker (or a very nice friend with a ice cream maker!) you can absolutely make this recipe! And trust me when I say you should make it A.S.A.P.!

Here's what you need for Peanut Butter Ice Cream* (Print Recipe!)

1 cup of your favorite peanut butter, such as Skippy Smooth (don't use natural)
2/3 cup granulated sugar
1 cup whole milk
2 cups heavy cream
1 teaspoon pure vanilla extract

Here's what you do

In a large bowl, beat the peanut butter and sugar together with a hand mixer until smooth. Pour in the milk and mix on low speed until sugar has dissolved, about 2 minutes. Add the vanilla extract. With the mixer on low, slowly pour in the heavy cream and mix until combined, about 1 minute more. Cover the mixture and refrigerate for a couple of hours or overnight.

Churn the ice cream according to manufacturer's directions. I found 20 minutes led to a nice, thick ice cream. Transfer to a freezer-safe container and freeze for at least 2 to 3 hours before serving. Enjoy with your favorite ice cream toppings!

*Adapted from the Cuisinart Recipe Booklet

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