Wednesday, July 8, 2009

Peanut Butter Ice Cream

I've been a terrible blogger and cook lately. Between my mother-in-law coming to town, Nashville Restaurant Week, and going to Milwaukee for the 4th of July, I haven't been eating much at home for the last few weeks. So, naturally, one of the first things I make is ice cream.

Having seen a lot of ice cream recipes that call for all kinds of egg yolks and heavy cream, I was a little nervous how this might turn out. But it came out beautifully. The peanut butter flavor is strong and rich, and the texture is creamy. On a whim, I threw in some chocolate chips. Joe said it tasted like an ice cream version of a Reese's Peanut Butter Cup. This is super-easy to make. It would go great next to some chocolate cake!

Peanut Butter Ice Cream
source: Smells Like Home (originally David Lebovitz)

3/4 cup plus 2 tbsp sugar
3/4 cup smooth peanut butter
2 2/3 cup half-and-half
pinch of salt
1/8 tsp vanilla
1/2-3/4 cup chocolate chips

  1. Purée the peanut butter, sugar, half and half, salt, and vanilla in a blender or food processor until smooth.
  2. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. Add chocolate chips 5 minutes before ice cream maker is done churning.