Monday, November 3, 2014

Crunchy peanut butter ice cream

Peanut butter lovers will go crazy for this peanut-packed ice cream-make it as smooth or as crunchy as you like!


  • 1 cup whole milk
  • 2/3 cup granulated sugar
  • 1 tsp. pure vanilla extract
  • 1 cup crunchy peanut butter
  • 2 cups whipping or heavy cream, whipped
  • 2 tbsp. chopped unsalted peanuts

Over low heat, warm the milk in a small pan with the sugar and vanilla. Set aside to cool completely.

Gently beat the cooled milk into the peanut butter to blend well, then fold in the whipped cream.

Pour the mixture into an ice cream maker and process according to the manufacturer’s instructions, or pour into a freezer container and follow the hand-mixing method. When the ice cream is almost firm, add the extra nuts. Freeze for 15 minutes before serving.

This ice cream can be stored in the freezer for up to 3 months. Take it out 15 minutes before serving to soften.

Makes about 1 3/4 pints

Variations
  • crunchy peanut butter & banana chip ice cream
Prepare the basic ice cream, adding 1/8 cup broken-up dried banana chips in the last few minutes of mixing.
  • peanut butter & jelly ice cream
Before the basic ice cream is fully set, stir or swirl through it 1/4 cup raspberry jam or jelly.
  • peanut butter & white chocolate ice cream
Prepare the basic ice cream and before it is quite set stir in 1/4 cup white chocolate chunks.
  • peanut butter extra honey roasted ice cream
Before the basic ice cream is fully set, stir in 1/4 cup roughly chopped honey-roasted peanuts.
  • peanut butter & chewy mallow ice cream
Prepare the basic recipe, stirring in 1/2 cup halved mini-marshmallows just before the final freezing.