Monday, July 11, 2011

peanut butter ice cream

I was hangin' with my awesome niece this weekend, and we decided we wanted to make ice cream. I think it's well established that I love all things peanut butter, so naturally, that was what I was looking for. Thankfully I found this recipe. And I'll tell you what, it delivered. I loved it, the niece loved it, and so did all the other taste testers. So bottom line is, you need to make this! Like right now!

Peanut Butter Cup Ice Cream
Yield: About 7 cups of ice cream
Prep Time: 12 min + processing time

A peanut buttery ice cream with chocolate peanut butter cup chunks mixed in...

1 1/4 cups smooth peanut butter
3/4 cup granulated white sugar
1 1/4 cups whole milk
2 cups heavy whipping cream
1 1/2 teaspoons vanilla extract
1 1/2 cups chopped chocolate peanut butter cups (I used a bag of the mini Reece's peanut butter cups)

1. Make the base: In a medium mixing bowl, use an electric mixer to combine peanut butter and sugar until smooth. Add milk and mix on low until sugar is dissolved- a full two minutes. You don't want to be tasting crunches of sugar in your ice cream, so give it a chance to dissolve. Mix in heavy cream and vanilla and beat until well combined and smooth.

2. Process the ice cream: Turn on your ice cream machine, pour the base in the freezer bowl, and let mix until thickened, about 25 to 30 minutes. A couple of minutes before you're ready stop the mixing, add in the chopped peanut butter cups. The ice cream will be a soft-serve consistency. You can eat it right away, or freeze to eat later. If you freeze it for later, it will be more ice-cream-scoopable. Let it sit out for a few minutes before you try to scoop it.

Source: (adapted from The Cuisinart Ice Cream Maker recipe booklet)

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