Wednesday, June 2, 2010
This super simple recipe makes the most amazing peanut butter ice cream you've ever had - which is probably easy because peanut butter ice cream is a seriously underused flavor. Throw in some peanut butter cups and you'll be digging into the most delicious ice cream you can imagine.
Peanut Butter (Cup) Ice Cream
From The Perfect Scoop by David Lebovitz
Makes about 1 quart ice cream
3/4 cup (180 g) smooth peanut butter
3/4 cup plus 2 tablespoons (180 g) sugar
2 3/4 cups half-and-half
Pinch of salt
1/8 teaspoon vanilla extract
(Plus ~20 small Reese's cups, chopped)
Blend 3/4 cup peanut butter, 3/4 cup plus 2 tablespoons sugar, 2 3/4 cups half-and-half, pinch of salt, and 1/4 teaspoon vanilla extract in a blender or food processor (preferably a blender) until smooth. Put mixture in a large bowl, cover, and refrigerate for a few hours. Freeze the ice cream in your ice cream maker according to the machine's instructions. When removing ice cream from the machine, mix in chopped Reese's cups. Freeze ice cream more thoroughly in the fridge and serve on a Monday afternoon.