I regret to say that you might be seeing an awful lot of ice cream in the next few weeks and months. And I’m sorry. Well, not really. Who doesn’t love ice cream especially with the dog days approaching? Since making our second batch this week, we’ve decided we no longer will be buying overpriced ice cream from the grocery store – seriously, $5.99 for a 1/2 gallon?? What’s the point in spending all that extra money on ice cream that’s got who-knows-what on the ingredient list?
Our second batch this week was Peanut Butter. Swoon. It wasn’t a custard base this time so Kyle decided to make it on his own. Fine by me! Except that he mistook purée for mix and used the KA instead of the food processor to blend the peanut butter with the half and half. Actually, I think we may have benefited from his mistake because the ice cream was full of little peanut butter bits throughout the whole batch and I’m not sure that would have been the case had he puréed the mixture. It was wonderful!! We made a double batch this time and although it looked like mistake #2 of the evening after we poured the mixture into the ice cream maker, it turned out just fine and no spillage occurred. So if you’ve been on the fence about purchasing an ice cream maker, get off the fence and go treat yourself to it!
One Year Ago: The Inaugural BB Recipe: Herbed-Baked Eggs
Peanut Butter Ice Cream
source: David Lebovitz, The Perfect Scoop, page 50
- 3/4 cup smooth peanut butter
- 3/4 cup plus 2 tbsp sugar
- 2 2/3 cup half and half
- pinch of salt
- 1/8 tsp vanilla extract
- Purée the peanut butter, sugar, half and half, salt, and vanilla in a blender or food processor until smooth.
- Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.