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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Editor's note: Use the Peanut Butter Ice Cream to make Carol Kiciski's Peanut Butter Ice Cream Sandwiches . There is something so fun about this ice cream. Rich, creamy, sweet with just a hint of salt, peanut butter ice cream is a special treatespecially when topped with dark fudge sauce! Use creamy peanut butter for a smooth ice cream or crunchy for a bit of texture. Ingredients:
1 cup peanut butter |
1/2 cup sugar |
pinch of kosher or fine sea salt |
1 1/2 teaspoons pure vanilla extract |
2 cups half-and-half |
1 cup heavy whipping cream |
Directions:
1. Using a handheld mixer, cream the peanut butter, sugar, salt, and vanilla in a large bowl until smooth. Add 1 cup of half-and-half and beat on low speed until well mixed. Add the rest of the half-and-half and the cream and whisk by handif you try to use your mixer you will end up with it splattering all over the kitchen.
2. Pour the mixture into ice cream maker and process for 25 to 30 minutes, or according to the manufacturer's directions. The ice cream will be on the soft side but can be eaten right away or put into the freezer to cure or harden up for a couple hours. Stored in an airtight container, the ice cream will keep at least a week in the freezer.
3. Grain-free
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